Scooped: Persimmon and Honey Ice Cream Recipe

Author: guerrillaicecream

Nutrition

Cal/Serving: 985
Daily Value: 49%
Servings: 2

Vegetarian, Gluten-Free, Wheat-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat74g114%
Saturated45g227%
Carbs75g25%
Fiber0g1%
Sugars70g0%
Protein11g22%
Cholesterol355mg118%
Sodium153mg6%
Calcium338mg34%
Magnesium34mg8%
Potassium431mg12%
Iron1mg3%
Zinc1mg9%
Vitamin A3044IU61%
Vitamin C5mg9%
Thiamin (B1)0mg8%
Riboflavin (B2)1mg32%
Niacin (B3)0mg1%
Vitamin B60mg7%
Folic Acid (B9)32µg8%
Vitamin B121µg22%
Vitamin D4µg1%
Vitamin E2mg11%
Vitamin K6µg8%
Fatty acids, total monounsaturated22g0%
Fatty acids, total polyunsaturated3g0%
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Scooped: Persimmon and Honey Ice Cream

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

Recipe Details

Prep
Cook
Total Time