Persimmon ice cream

Difficulty
Easy
Preparation
10 minutes
Cooking time
30 minutes
Servings
4-6
3 cups
a2 Milk® Whole
1 tsp
Ground ginger
1
Egg yolk
¾ cup
Cane sugar
2 Tbsp
Cornstarch
Pinch
Salt
¾ cup
Pureed persimmon
Ice cream salt
Ice
Garnish
Prepared ginger cookies
Persimmon Sauce
1 cup
Pureed persimmon
¼ cup
Cane sugar
¼ cup
Water
1 tsp
Pumpkin pie spice blend
  1. Over medium-low heat, combine the sugar, cornstarch, and 1 cup of the whole milk. Whisking constantly, bring the mixture to a gentle simmer and cook until slightly thickened.
  2. Add the ginger and gradually add the remaining milk, bringing the mixture back to a gentle simmer between additions.
  3. In a separate bowl, temper the egg by slowly adding ½ cup of the hot mixture and whisking.
  4. Slowly add the tempered egg to the remaining milk mixture.
  5. Whisking intermittently, cook the recipe for 10 minutes before cooling at room temperature.
  6. Once the mixture has cooled, incorporate the persimmon puree and chill the recipe for 1-2 hours.
  7. Add the mixture to the chilled canister of an ice cream maker and follow manufacturer’s instructions to freeze and churn.
  8. Make the persimmon sauce by combining all of the ingredients in a saucepan and simmering over medium-low heat until reduced.
  9. Garnish with ginger cookies and serve immediately with persimmon sauce or scoop the ice cream into a resealable container and keep frozen.
Calories280
Serving Size 2⁄3 cup ice cream + 1⁄2 ginger cookie
49g
Total Carbohydrates
6g
Protein
7g
Total Fat
Allergens
Milk, eggs, wheat

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