Persimmon Ice Cream Recipe for a Creamy Fall Treat

Persimmon ice cream is a delightful way to celebrate the unique, honeyed flavor of this autumn fruit. If you’ve ever wondered how to transform the soft, sweet flesh of ripe persimmons into a creamy, luscious dessert, you’re in the right place.

This recipe combines the natural sweetness and smooth texture of persimmons with the rich creaminess of homemade ice cream, creating a treat that’s both refreshing and deeply comforting. Whether you’re looking to impress guests or simply enjoy a seasonal indulgence, persimmon ice cream offers a perfect balance of fruity brightness and velvety decadence.

In this blog post, I’ll guide you through every step of the process, from preparing the persimmons to churning the perfect batch of ice cream. You don’t need an ice cream maker to enjoy this recipe, though I’ll share tips to help you achieve the best results either way.

Ready to dive into a world of creamy, fruity goodness? Let’s get started!

Why You’ll Love This Recipe

This persimmon ice cream recipe stands out for several reasons. First, it utilizes fresh, ripe persimmons, which impart a natural sweetness and subtle spice that you won’t find in typical fruit ice creams.

The smooth custard base is enriched with cream and eggs, ensuring a rich mouthfeel that complements the delicate flavor of the fruit.

Moreover, this recipe is straightforward and adaptable. Whether you prefer a dairy-free version, want to add a little warmth with spices like cinnamon and nutmeg, or even include crunchy mix-ins, the base recipe allows for creativity.

The result is an irresistibly creamy dessert that highlights the seasonal charm of persimmons.

Finally, making your own ice cream means you control the ingredients—no preservatives or artificial flavors, just wholesome goodness. Perfect for impressing friends or treating yourself to a gourmet dessert at home.

Ingredients

• 3 cups ripe persimmon pulp (about 4-5 Hachiya persimmons)
• 1 cup whole milk
• 2 cups heavy cream
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon ground nutmeg (optional)
• Pinch of salt

Equipment

• Medium mixing bowl
• Whisk
• Medium saucepan
• Fine mesh sieve or food mill
• Ice cream maker (optional but recommended)
• Thermometer (for custard temperature)
• Freezer-safe container
• Spatula

Instructions

1. Prepare the persimmon pulp: Start by washing your persimmons thoroughly. Peel the skin off, then scoop out the soft flesh into a bowl. Use a food mill or pass the pulp through a fine mesh sieve to remove any seeds or fibrous bits, resulting in a smooth puree. Set aside.
2. Heat the milk and cream: In a medium saucepan, combine the whole milk and heavy cream. Warm over medium heat until it’s hot but not boiling—aim for just under a simmer. Remove from heat once hot.
3. Whisk the egg yolks and sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
4. Temper the eggs: Slowly pour about half of the warm milk and cream mixture into the egg yolks, whisking constantly to avoid curdling. Then, pour the tempered egg mixture back into the saucepan with the remaining milk and cream.
5. Cook the custard: Return the saucepan to low-medium heat. Stir constantly with a spatula or wooden spoon, scraping the bottom to prevent burning. Cook until the custard thickens and coats the back of a spoon, reaching about 170-175°F (77-80°C). Do not let it boil.
6. Combine custard and persimmon pulp: Remove from heat and stir in the persimmon puree, vanilla extract, cinnamon, nutmeg, and a pinch of salt until fully incorporated. Taste and adjust spices or sweetness if needed.
7. Chill the mixture: Pour the custard into a clean bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight to chill thoroughly.
8. Churn the ice cream: Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-30 minutes until it reaches a soft-serve consistency.
9. Freeze until firm: Transfer the churned ice cream into a freezer-safe container. Cover and freeze for at least 4 hours or until firm enough to scoop.
10. Serve and enjoy: Scoop into bowls or cones and savor the creamy, fruity delight of homemade persimmon ice cream!

Tips & Variations

“For the best flavor, use fully ripe Hachiya persimmons, which are soft and sweet. If you only have Fuyu persimmons, which are firmer, consider roasting them slightly to bring out more sweetness.”

• Dairy-Free Option: Substitute the milk and cream with coconut milk or almond milk, and use a vegan egg replacer or cornstarch slurry to thicken the custard.
• Spice It Up: Add a teaspoon of grated fresh ginger or a splash of bourbon for a warming twist.
• Mix-Ins: Fold in toasted pecans, chocolate chips, or caramel swirls after churning for added texture and flavor.
• No Ice Cream Maker: Pour the custard into a shallow container and freeze. Stir vigorously every 30 minutes until smooth and frozen.

Nutrition Facts

Serving Suggestions

Persimmon ice cream pairs beautifully with a variety of toppings and dishes. Try serving it alongside spiced ginger cookies or a warm apple crisp for a cozy fall dessert.

It also complements nutty flavors, so sprinkle some toasted walnuts or pecans on top for crunch.

For an elegant presentation, serve scoops in chilled bowls with a drizzle of honey and a sprinkle of cinnamon. You can also add fresh pomegranate seeds or a few mint leaves for a pop of color and freshness.

If you’re hosting a dinner party, consider offering persimmon ice cream as a palate cleanser between courses or a light dessert after a rich meal.

Conclusion

Making persimmon ice cream at home is a rewarding experience that brings the essence of autumn right to your dessert table. The smooth, sweet flavor of ripe persimmons blends perfectly with a creamy custard base, creating a luxurious treat that’s both unique and comforting.

This recipe is approachable for home cooks of all levels, with tips to customize it to your liking.

Whether you enjoy it on its own or paired with seasonal desserts, persimmon ice cream is sure to become a favorite fall indulgence. Give it a try, and don’t be surprised if it becomes a yearly tradition in your kitchen.

For more delicious homemade treats, check out our Homemade Vanilla Bean Ice Cream, Pumpkin Spice Latte Recipe, and Classic Apple Crisp. Happy cooking!

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