Try this Persimmon Ice Cream recipe, or contribute your own.
Suggest a better descriptionIn the top of a double boiler, beat the eggs with a hand-held electric just until broken up. Add the sugar, spices, and salt, and beat until well blended; ad the half and half. Cook over simmering water until the mixture is thickened and coats a spoon, about 7 or 8 minutes. Dont let it boil. Remove from the heat and cool, then refrigerate to chill thoroughly, overnight if you like. Add 1 cup of the persimmon puree to the chilled custard and blend. Transfer the mixture to the chilled cannister of an ice cream freezer and freeze according to manufacturers directions. Combine the remaining 1/2 cup of puree with the Cointreau and drizzle a little over each serving of ice cream. NOTE: Canned persimmon pulp comes sweetened. If you use unsweetened pulp, increase the sugar to 3/4 cup. 1 ADAMS, Marcia Heartland Clarkson Potter/Publishers, New York. Submitted by John Hartman Indianapolis, IN 13 APR 1996 hartman@indy.net Fidonet 1:231/230 Posted to MM-Recipes Digest by "John M. Hartman"
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Serving Size: 1 Serving (273g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 296 | ||
Calories from Fat: 209 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.2g | 31 % | |
Saturated Fat 11.6g | 58 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 441.3mg | 136 % | |
Sodium 200.3mg | 7 % | |
Potassium 284.2mg | 7 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 6g | ||
Protein 15.4g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 296
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