Persimmon Ice Cream #2

16 Servings

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Persimmon Ice Cream #2 Ingredients

4 Junket tablets	1 cn Milnot
1/2 c Warm water	1 1/2 c Sugar
4 Eggs	1 c Persimmon pulp
1 cn Eagle brand milk	2 qt Milk

Instructions for Persimmon Ice Cream #2

Dissolve junket in warm water. Beat eggs, persimmon pulp, sweetened condensed milk and sugar with electric mixer. Add Milnot and milk, pour into a 6 quart kettle and heat to lukewarm. Add junket dissolved in water. Pour into home freezer. Allow to set for 10 to 15 minutes or until set like custard. Freeze according to freezer directions. Randy Rigg Date: Thu, 20 Jun 1996 20:07:54 -0500 From: pickell@cyberspc.mb.ca (S.Pickell) MM-Recipes Digest V3 #172 From the MealMaster recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Ice CreamCuisine: Uncategorized