Best 4 Persimmon Topping For Ice Cream Recipes
Indulge in a delightful culinary journey with our collection of persimmon topping recipes, crafted to elevate your ice cream experience. Discover the vibrant Persimmon Swirl Ice Cream, a harmonious blend of sweet persimmons and creamy vanilla ice cream, creating a stunning visual and味觉sensation. Embark on a tropical adventure with our Persimmon-Mango Salsa, a refreshing topping that combines the tanginess of mangoes with the velvety sweetness of persimmons. For a classic twist, try our timeless Persimmon Sauce, a luscious and versatile accompaniment that pairs perfectly with ice cream, pancakes, or waffles. Get ready to tantalize your taste buds with the Persimmon and Chocolate Chip Ice Cream, a symphony of flavors that harmoniously combines the richness of chocolate chips with the natural sweetness of persimmons. And for a touch of sophistication, our Persimmon and Mascarpone Ice Cream awaits, a luxurious dessert that combines the creaminess of mascarpone cheese with the delicate flavor of persimmons.
Here are our top 4 tried and tested recipes!
SPICED PERSIMMON ICE CREAM
Developing new flavors of ice cream is a passion of mine and there are very few ingredients that I won't experiment with. This creation was inspired by a great persimmon cookie recipe that I have. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 quarts.
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, heat half-and-half cream and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in heavy cream, persimmon, pudding mix and spices. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.
Nutrition Facts : Calories 294 calories, Fat 21g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 111mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
PERSIMMON SUNDAES
Steps:
- Make deep cut in pointed end of each Hachiya persimmon. Spoon pulp from persimmon skin into food processor and puree until smooth. Measure 1 cup persimmon puree.
- Combine pear juice, brown sugar, and butter in heavy small saucepan. Bring to boil over medium heat, stirring until brown sugar dissolves. Boil until syrupy, about 4 minutes. Add 1 cup persimmon puree and stir until heated through (do not boil). Add cardamom to taste. (Persimmon sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm sauce before using.)
- Make sundaes with a scoop each of butter pecan and rum raisin ice cream, some persimmon sauce, and pecans.
PERSIMMON COOKIES WITH CREAM CHEESE ICING
This is a family favorite. The recipe comes from"Old Fashion Presimmon Recipes" by Bear Wallow Books from Nashville, IN. I have been making these cookies for years and my grown children complain that now they only get them at Christmas. The prep time does not include getting the pulp ready. I am only guessing at prep time.
Provided by Nana K
Categories Drop Cookies
Time 30m
Yield 48 cookies, 16 serving(s)
Number Of Ingredients 17
Steps:
- Combine sugar and butter.
- Beat in eggs and pulp,
- then flour,
- finally other ingredients in order given.
- Drop by teaspoon onto greased cookie sheet.
- Bake 10-12 min in 350 degree oven.
- Cool and ice with Cream Cheese Icing.
- Refridgerate any left overs.
Nutrition Facts : Calories 455.4, Fat 21.7, SaturatedFat 8.6, Cholesterol 57.3, Sodium 368.6, Carbohydrate 62.7, Fiber 1.6, Sugar 46.2, Protein 5.4
PERSIMMON ICE CREAM
Make and share this Persimmon Ice Cream recipe from Food.com.
Provided by Mercy
Categories Frozen Desserts
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Wash, peel and seed the persimmons.
- Puree them in a food processor or blender until smooth.
- Add the lemon juice and one-fourth cup of sugar.
- Process until well-blended.
- Whip the cream to soft peaks.
- Gently fold it into the persimmon mixture.
- Taste and add more sugar, if needed.
- Freeze in an airtight container.
- Best if served within a day or two.
Nutrition Facts : Calories 330.5, Fat 29.4, SaturatedFat 18.3, Cholesterol 108.7, Sodium 30.4, Carbohydrate 17.3, Fiber 0.1, Sugar 8.7, Protein 1.8
Tips:
- Choose ripe persimmons for the best flavor and texture. You can tell a persimmon is ripe when it yields to gentle pressure and has a slightly wrinkled skin.
- If you don't have a food processor, you can mash the persimmons with a fork or potato masher. However, the food processor will give you a smoother consistency.
- Feel free to adjust the amount of sugar in the topping to your liking. You can also add other spices, such as cinnamon or nutmeg, to taste.
- The persimmon topping can be made ahead of time and stored in the refrigerator for up to 3 days. When you're ready to serve, simply let it come to room temperature for about 30 minutes before spooning it over ice cream.
- Persimmon topping is a delicious and versatile dessert topping. It can be served on ice cream, yogurt, pancakes, waffles, or even oatmeal.
Conclusion:
Persimmon topping is a simple and delicious way to add a unique flavor and texture to your favorite desserts. With its sweet and tangy flavor, persimmon topping is sure to be a hit with everyone at your table. So next time you're looking for a new and exciting dessert topping, give persimmon topping a try. You won't be disappointed!
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