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.
Until now, all the ice creams I’ve featured here have been made in the French-style, meaning that it is made from a custard base that includes eggs. This method relies on egg yolks to give richness to the ice cream. However, today’s recipe is a Philadelphia- or American-style ice cream that is made without eggs. It is an adaptation from Jeni Britton Bauer’s recipe for The Milkiest Chocolate Ice Cream in the World featured in her book, Jeni’s Splendid Ice Creams at Home. Traditionally, Philadephia-style ice cream is made from an uncooked base, but Jeni’s technique requires boiling the liquids to remove as much of the water in the mixture as possible. This step, as well as adding cornstarch to absorb any remaining water, eliminates ice crystals and keeps the ice cream smooth. A big thanks to Jeni for figuring this out and for sharing it with all of us!