So nice to have a gourmet treat tucked away in your freezer. This one is nourishing, a delightful change from the usual and very simple to create. Impress your dinner guests or reconnect with yourself for a few slow moments with this delicious Spiced Persimmon Ice Cream.
Spiced persimmon ice cream ingredients
- 2 cups pureed, ripe, seeded persimmons (approximately 6 persimmons)
- 4 egg yolks – eggs from hens raised on pasture
- 4 eggs
- 2/3 cup raw honey
- Scant 1/2 teaspoon ground cardamom
- 1/2 teaspoon fine ground black pepper
- 1 teaspoon vanilla extract
- 2 cups heavy cream – if raw cream in unavailable try cream from cows raised on pasture
Spiced persimmon ice cream method
- Allow your jar of raw honey to soften a bit by placing on top of your oven, outside on a warm day or in a warm water bath.
- Peel and remove seeds from ripe persimmons. Puree persimmons in blender until smooth.
- In a bowl, wisk 4 eggs and 4 egg yolks together. Add 2/3 cups softened raw honey and combine with whisk until honey is dissolved. *For most ice cream I prefer raw honey without a strong honey flavor. “Creamed Honey” best achieves this taste (i.e. White Gold Honey from New Zealand).
- Add cardamom, black pepper, vanilla and cream to the eggs and honey and combine all.
- Now combine all in blender and puree until smooth.
- Turn on ice cream machine and pour all ingredients from blender to ice cream machine and follow your particular ice cream maker's instructions.
Active Time: 20 minutes
Serves: 6-8
“Spiced Persimmon Ice Cream” was generously contributed by Monica Ford of Real Food Devotee. Monica's delicious recipes will make your mouth water and your tummy purr. If you're lucky enough to live in Los Angeles, Real Food Devotee can make your life easier by delivering nutrient dense goodies directly to your door.
Photo credit: Little Blue Hen
Wow, I love raw persimmons! this ice cream is so nourishing with so many eggs. Will be making it for my birthday which is coming up. I have a question though – most of the persimmons I see in the stores are hard. Do they soften up when stored at room temperature? I know when I eat them fresh I freeze them first and then defrost them to make them soft and to get rid of the tart taste.
Hi Marina,
This ice cream is such a nourishing treat. Perfect for a birthday celebration!! Enjoy!! Persimmons do ripen and soften at room temperature but, you can also freeze them and then defrost. A great trick. Thanks for posting this little secret!! xo
Wish I had this recipe when I had a plethora of persimmons this summer from my farm box! Side note on persimmons. There are two varieties: Hachaya and Fuyu. Hachaya is the more popular one, has a heart-like shape and is astringent, which means you REALLY want to ripen it before eating. I read to wait until it feels like a water balloon before eating. The Fuyu is shaped like a tomato and can be eaten hard, like an apple.
Side note on raw honey: I asked a raw honey seller at a farmer’s market how his raw honey looked just like other honey (more of a syrupy liquid rather than a solid). All the raw honey I have ever found/bought in the store has always been a solid, which frankly drives me insane. He said it is because it is old. All honey crystallizes when it is old. Most raw honey in stores comes from Canada, and for some reason is marketed after it solidifies. Anyway, try a farmer’s market if you want some great raw honey that does not need special softening treatment before use!
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
I like this recipe because it doesn’t require cooking the eggs and milk. Much quicker and easier. I only had 4 eggs, so used them whole, and think the ice cream is just fine without the additional egg yolks. Next time I may try it with 1 c cream and 1 c half-and-half to make it a little lighter.