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Scooped: Persimmon and Honey Ice Cream Recipe
Nutrition
Cal/Serving: 601Daily Value: 30%
Servings: 4
Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free
| Fat | 43g | 66% |
| Saturated | 25g | 123% |
| Carbs | 49g | 16% |
| Fiber | 0g | 0% |
| Sugars | 35g | 0% |
| Protein | 9g | 18% |
| Cholesterol | 408mg | 136% |
| Sodium | 87mg | 4% |
| Calcium | 205mg | 20% |
| Magnesium | 18mg | 5% |
| Potassium | 335mg | 10% |
| Iron | 2mg | 9% |
| Zinc | 1mg | 8% |
| Vitamin A | 1828IU | 37% |
| Vitamin C | 23mg | 39% |
| Thiamin (B1) | 0mg | 7% |
| Riboflavin (B2) | 0mg | 23% |
| Niacin (B3) | 0mg | 1% |
| Vitamin B6 | 0mg | 7% |
| Folic Acid (B9) | 47µg | 12% |
| Vitamin B12 | 1µg | 18% |
| Vitamin D | 3µg | 1% |
| Vitamin E | 2mg | 8% |
| Vitamin K | 3µg | 4% |
| Fatty acids, total monounsaturated | 13g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 4 to 6 ripe persimmons, depending on size
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 6 egg yolks
- 1/4 cup sugar
- 1/4 cup honey
- 1 to 2 tablespoons lemon juice
- 1 tablespoon grated or minced ginger
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time |
