Since I’ve discovered persimmons, I have been scouring Pinterest and other food sites for recipes featuring them. I’ve learned that the persimmon is an under-appreciated fruit, which is understandable, given my own history with them. I found a few interesting recipes, mostly for cookies and breads, which I am sure will make their way into future posts since I plan to purchase more persimmons to purée and freeze for use during the next couple of months.
For today, I am sharing this recipe I developed, which combines the sweetness of the Hachiya persimmons and orange blossom honey with the pungency of cardamom, and the tanginess of crème fraîche into a lightly spiced frozen treat. I wanted to keep the persimmon flavor prominent and avoid the “eggy” taste that is present in custard-style ice creams, so I opted to make this in the Philadelphia-style, that is, ice cream without eggs. I had originally planned to mix in some finely diced candied ginger to the ice cream, but, since I decided to add some crushed cardamom at the last minute, I mixed in some chopped Fuyu instead.
Persimmon Cardamom Honey Ice Cream
Yields 1 quart
1 1/2 cups heavy cream
1/2 cup crème fraîche
1/2 cup sugar
1/4 cup honey (I used orange blossom honey)
1/2 teaspoon cardamom seeds, crushed finely
1 cup whole milk
2 cups Hachiya persimmon, puréed
2 teaspoons vanilla extract (I used vanilla bean paste)
1/2 cup Fuyu persimmon, cut into small cubes, for mixing in
Pour 1 cup of the cream into a medium saucepan and add the crème fraîche, sugar, honey, and cardamom seeds. Cook over medium heat, stirring, until the crème fraîche, sugar, and honey are dissolved and the mixture is smooth.
Remove from heat and add the remaining cream, milk, persimmon purée, and the vanilla extract. Chill mixture for at least 8 hours, preferably overnight.
Pour chilled mixture into your ice cream maker and freeze according to the manufacturer’s instructions. Add cubed persimmon mix-in during the last few minutes of churning to distribute evenly.
Store ice cream in an airtight container.
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Persimmons are amazing. Especially for sweets and desserts. Thanks for this one.
Could you use me your photo of persimmon ice cream？
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We introduce about persimmon in tha world
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Just made this today and it’s lovely. Cardamom is a great pairing with the delicate persimmon flavor… they compliment nicely. Posted this on Facebook and Instagram (found on Pinterest!), I’ll tag you for a good go-round for 2014. Thanks for a great recipe!
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Not a big fan of cardomom so I substituted cinnamon. Last fifteen minutes…added honet roasted pecans. OMG! Just another reason to love fall and it’s beautiful persimmon bounty! Fast and simple recipe too!
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Reblogged this on Ganduri colorate and commented:
Mmmmm, questo mi piace molto, grazie per la ricetta.
Wow. What an amazing combination of flavors! This looks divine.
Wow, this looks amazing, and is so gorgeous to boot.
Daisy, this looks incredible!!
Persimmon paired with cardamom is inspired! A beguiling ice cream!
Amazing sounding ice cream, Daisy – really impressive! Great flavours. I can’t wait to bring my ice cream machine over to the new flat!
Yum! Looks fantastic! I’ve never had persimmon ice cream before.
Thanks! It was my first time, and I’m glad I made the ice cream. Definitely making it again.
Daaaaaaaang…that sounds incredible. I would probably do the candied ginger instead of cardamom, but that’s because I’m a candied ginger freak.
I love ginger, period. I did use the candied ginger on the kumquat compote. Great addition, in my opinion.