Persimmon ice cream
Last updated 6/12/2012 12:50:35 AM. Recipe ID 12010. Report a problem with this recipe.
Title: Persimmon ice cream
Yield: 3 Servings
4 Junket tablets
1/2 c Warm water
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.
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