Persimmon ice cream
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Persimmon ice cream
  Creams  
Last updated 6/12/2012 12:50:35 AM. Recipe ID 12010. Report a problem with this recipe.
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      Title: Persimmon ice cream
 Categories: Desserts
      Yield: 3 Servings
 
      4    Junket tablets
    1/2 c  Warm water
      4    Eggs
      1 cn Eagle brand milk
      1 cn Milnot
  1 1/2 c  Sugar
      1 c  Persimmon pulp
      2 qt Milk
 
  Dissolve junket in warm water.  Beat eggs, persimmon pulp, sweetened
  condensed milk and sugar with electric mixer. Add Milnot and milk,
  pour into a 6 quart kettle and heat to lukewarm. Add junket dissolved
  in water. Pour into home freezer.  Allow to set for 10 to 15 minutes
  or until set like custard.  Freeze according to freezer directions.
  Randy Rigg
 




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Recipe ID 12010 (Apr 03, 2005)

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