Persimmon Ice Cream

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.

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 3

Calories: 669.4

Dietary: Gluten-free, Vegetarian

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

4 Junket Tablets
1/2 cup Warm water
4 Eggs
1 can Eagle brand milk
1 can Milnot
1 1/2 cup Sugar
1 cup Persimmon pulp
2 quart Milk

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

Read it online: https://www.chefs-mate.com/recipe/persimmon-ice-cream/