Persimmon ice cream recipe | Glutenfreewhisk

I tasted my first ever Persimmon quite recently and it was in the form of a gelato in Fort Kochi at a local gelato shop who makes their own gelato with different flavors. I was lucky enough to try the persimmon one, which was very new to me and I loved it. I asked the vendor whether he has used honey to flavor the gelato and he told me no sweetener was added. I was amazed. The gelato was amazing and tempting. When I tasted the fresh persimmon fruit after that for the first time, I believed him because the Persimmon fruit is so sweet naturally and it really taste like honey. A really different but really sweet and tasty fruit. I also noticed that persimmon has a natural gel like consistency and it sets naturally when mashed and kept in refrigerator. Thus, it is an appropriate fruit to be used in desserts.

I am choosing to make persimmon ice cream. I am not using frozen persimmon to make ice cream but just the freshly chopped and mashed persimmons. I am also adding just a little bit of honey in my ice cream recipe to make it perfectly sweet for an ice-cream. But this step is completely optional. The variety of persimmon that I got did not have a soft outer skin so make sure you check the persimmon first as a few varieties have edible skin and some don't.

Persimmon is dense in nutrients and is rich in Vitamin A, C, B and is great from your heart health, eye health and gut health. Incorporating this in your diet whenever it is in season is recommended. Though people with diabetes or kidney issue should avoid this fruit as it is naturally very sweet and due to its potassium and magnesium rich nature it is not suitable for people with kidney issues. Apart from this, the health benefits of persimmons are many so if you haven't tried this fruit yet then you have to. It is a bit crispy like an apple or a pear and tastes like honey and is juicy as well.

You can even indulge in my homemade coffee and vodka ice cream. This recipe of ice cream with alcohol is so amazing and tempting that you will want to eat a lot of it and you won't be able to stop. I think that's what an amazing ice cream should do. Pull you towards it. If you are guilty of eating too sweet, then you should try my guilt free dairy free ice cream recipe that is a perfect alternative for all those who count calories and are always guilty of indulging or those who are lactose intolerant and miss eating ice cream. 

There are more ice creams coming up in my homemade ice cream bonanza and all these are just addictive and indulgent.

INGREDIENTS - 

200 gm frozen whipping cream

Purée of 1 fresh persimmon 

3 tbsp water

1 tbsp honey

Some fresh chopped persimmon for garnish

METHOD -

1. Chop and puree 1 persimmon fruit with water and keep aside.

2. In a big bowl with lid, take the frozen whipping cream and even it out using a spatula so that it becomes easier to whip.

3. Using an electric hand beater, whisk the cream until it starts to come to an even smooth consistency.

4. Gradually start adding the persimmon puree and whisk till you reach smooth, non-lumpy texture. 

5. Finally add some honey and give it a final whisk at full speed.

6. Level it eventually using a spatula. Cover with lid and refrigerate for minimum of 24 hours.

5. Scoop out the ice cream and indulge with fresh chopped persimmon fruit.

NOTE - A lot of people use frozen fruit to make ice cream but for this recipe regular fruit out of refrigerator works perfectly. Also, use a glass bowl with a lid and then refrigerator the ice cream so that the ice layer is not formed. If you don't have a cover or a lid then use cling wrap and place it over the surface of ice cream then over with a plate before freezing in the refrigerator.

The bowls that I swear by are both microwave and dishwasher safe and have a lid that makes my work easy. The Cello Ornella toughened glass mixing bowl with premium lid are the best pick for this recipe.

 

Check the full recipe on YouTube (Gluten_free_whisk) - Persimmon ice cream recipe

Persimmon ice cream| Glutenfreewhisk