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Indiana Persimmon Ice Cream
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- #6674
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
20 persimmons
1 3/4 cup sugar
1 1/2 tablespoon flour
4 eggs
1/8 teaspoon salt
1 1/2 cup heavy cream
2 tablespoons fresh lemon juice
3 1/2 cups milk
directions
Remove seeds from the persimmons, but do not skin. Puree persimmons in an electric blender on medium speed.
Combine sugar, flour, eggs, salt, cream, persimmon pulp, lemon juice and milk. Beat with wire whisk until well blended. Churn-freeze.
added by
cnvaness
nutrition data
682 calories, 30 grams fat, 97 grams carbohydrates, 11 grams protein per serving.
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