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Persimmon Ice Cream

Persimmon Ice Cream


  • 1 1/2 teaspoons whole black peppercorns
  • 1/4 teaspoon (scant) salt
  • 8 large ripe Hachiya persimmons, halved, seeded
  • 1 cup chilled heavy whipping cream

Recipe Preparation

  • Heat heavy small skillet over medium heat. Add whole black peppercorns; toast until fragrant and beginning to smoke, stirring often, about 3 minutes. Transfer to small bowl to cool. Coarsely crush peppercorns in mortar with pestle, or place peppercorns in resealable plastic freezer bag, and seal; crush with mallet.

  • Transfer crushed peppercorns to small saucepan. Add 1 cup water, sugar, and scant 1/4 teaspoon salt. Bring to boil, stirring until sugar dissolves. Boil mixture until reduced to 1 cup, about 4 minutes. Refrigerate until cold. do ahead Black pepper syrup can be made 1 day ahead. Cover and keep refrigerated.

  • Scoop persimmon flesh from skins into blender. Puree until smooth. Measure 2 cups puree for making ice cream, reserving any remaining puree for another use. Cover and chill puree until cold, about 2 hours.

  • Strain black pepper syrup into large bowl. Whisk in 2 cups persimmon puree and cream. Process in ice cream maker according to manufacturer's instructions. Transfer ice cream to container, cover, and freeze. DO AHEAD Can be made 1 day ahead. Keep frozen.

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Watch the video: Fresh Persimmon Ice Cream Rolls - How to Make Fresh Icecream - Ice Cream Rolls Lab Part 35 (June 2021).