*  Exported from  MasterCook  *

                      Persimmon Ice Cream--L.A.Times

Recipe By     : Los Angeles Times 10-03-96
Serving Size  : 6    Preparation Time :0:00
Categories    : Fruits                           Ice Cream
                La_Times

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      to 6 ripe     persimmons, peeled and
                        seeded and coarsely chopped
                        to yield 2 cups
     1/2  teaspoon      ground cinnamon
     1/4  teaspoon      ground ginger OR
     1/2  teaspoon      grated ginger root
          Pinch         ground allspice
          Pinch         ground cloves
          Pinch         ground mace optional
     3/4  cup           sugar
   2      cups          half and half

     Peel, seed and coarsely chop persimmons. You should have about 2
cups. Press persimmons through ricer or pulse few times in blender.
Place in bowl. Add cinnamon, ginger, allspice, cloves and mace. Stir
together, then chill mixture in refrigerator.      Add sugar and stir
until dissolved, about 3 minutes. Combine persimmon mixture and half and
half in ice cream maker and process according to manufacturer's
directions until set. Formatted by Lynn Thomas. Makes 1 quart, 4 to 6
servings. Each of 6 servings contains about: 314 calories; 32 mg sodium;
69 mg cholesterol; 19 grams fat; 35 grams carbohydrates; 2 grams
protein; 0.32 gram fiber.

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