Persimmon Ice Cream

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Servings: 3 Difficulty: Intermediate
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International-style sweet and satisfying dessert that brings home-style flavor to your table
Persimmon Ice Cream recipe image
Persimmon Ice Cream recipe image
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Persimmon Ice Cream

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 3 Calories: 669.4

Description

This International dessert features Tablets, Warm water, Eggs, Eagle brand milk, Milnot. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Dissolve junket in warm water.
  2. Beat eggs, persimmon pulp, sweetened condensed milk and sugar with electric mixer.
  3. Add Milnot and milk, pour into a 6 quart kettle and heat to lukewarm.
  4. Add junket dissolved in water.
  5. Pour into home freezer.
  6. Allow to set for 10 to 15 minutes or until set like custard.
  7. Freeze according to freezer directions.
  8. Randy Rigg

Nutrition Facts

Servings 3

Amount Per Serving
Calories 669.4kcal
% Daily Value *
Total Fat 11.3g18%
Saturated Fat 5.7g29%
Cholesterol 198.1mg67%
Sodium 294.9mg13%
Total Carbohydrate 119.5g40%
Dietary Fiber 0.0g0%
Sugars 119.5g
Protein 26.2g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: brand, cream, dessert, eagle, eggs, ice, international, milk, milnot, persimmon, pulp, sugar, tablets, title, vegetarian, warm, water
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