PERSIMMON-CINNAMON ICE CREAM

PERSIMMON-CINNAMON ICE CREAM
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This recipe is a shockingly simple persimmon-cinnamon ice cream, perfect for the late autumn and a wonderful accompaniment to Thanksgiving dessert (especially nut-based ones). Inspired by Silvana, a grandmother I cooked with in the Marche region of Italy, who grew the most luscious persimmons I have ever tasted.
Ingredients
Servings: quart
Instructions
  1. If you are using an electric ice cream machine to churn your ice cream, pre-chill the canister in the freezer for at least 12 hours.
  2. Cut the persimmons in half, lengthwise, and scoop out all of the gooey flesh. Discard the skins and stems. Puree the flesh in a food processor or blender.
  3. In a large mixing bowl, vigorously whisk together the persimmons with the rest of the ingredients, making sure that the cinnamon is evenly dissolved (it tends to form little clumps unless thoroughly whisked).
  4. Place the mixture in the fridge for at least 3 hours, or in the freezer for about 30-60 minutes. You want the temperature of the mixture to drop to at least 40°F, but you do not want the mixture to begin freezing.
  5. Churn the ice cream in the machine until it is the texture of a soft-serve. Place the ice cream in a separate, freezer-proof container (I typically use a glass loaf pan for this), cover closely with plastic wrap (to prevent ice forming on the top), and freeze for at least 3 hours to firm up.
Ingredients
Servings: quart
Instructions
  1. If you are using an electric ice cream machine to churn your ice cream, pre-chill the canister in the freezer for at least 12 hours.
  2. Cut the persimmons in half, lengthwise, and scoop out all of the gooey flesh. Discard the skins and stems. Puree the flesh in a food processor or blender.
  3. In a large mixing bowl, vigorously whisk together the persimmons with the rest of the ingredients, making sure that the cinnamon is evenly dissolved (it tends to form little clumps unless thoroughly whisked).
  4. Place the mixture in the fridge for at least 3 hours, or in the freezer for about 30-60 minutes. You want the temperature of the mixture to drop to at least 40°F, but you do not want the mixture to begin freezing.
  5. Churn the ice cream in the machine until it is the texture of a soft-serve. Place the ice cream in a separate, freezer-proof container (I typically use a glass loaf pan for this), cover closely with plastic wrap (to prevent ice forming on the top), and freeze for at least 3 hours to firm up.

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