• Total Time

    Prep: 20 min. + chilling Process: 15 min. + freezing

  • Makes

    2 quarts

  • Ingredients

  • 1 cup half-and-half cream
  • 1 cup sugar
  • 1 egg, lightly beaten
  • 3-1/2 cups heavy whipping cream
  • 2 cups mashed ripe persimmon pulp
  • 1 package (3.4 ounces) instant cheesecake pudding mix
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Directions

  • In a large heavy saucepan, heat half-and-half cream and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg. Return all to the pan, whisking constantly.
  • Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in heavy cream, persimmon, pudding mix and spices. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.

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