As a wedding gift we received a Cuisinart Ice Cream/Frozen Yogurt Maker and we use it all the time. This one is different than the ice cream maker we had growing up that uses rock salt and ice. It has an insulated bowl that you keep in the freezer. When you want to make ice cream you pour the ice cream mixture into the bowl and turn on the machine. In about 15 minutes you have ice cream! It can’t get much easier than that. And another plus, this ice cream maker was featured on America’s Test Kitchen as the best ice cream maker for your buck! So if you’re in the market, I would definitely suggest this model.
Persimmons are a fruit native to China and Japan, but has been grown in the U.S. for quite some time, and has a flavor similar to an apricot. There are two main varieties, Hachiya and Fuyu. Aaron’s uncle has a persimmon tree in his backyard which produces the soft Hachiya variety. The Hachiya persimmon is eaten when the flesh is extremely soft and jello-like. We just cut the top off and scoop the fruit out with a spoon. It is also good to eat frozen. The Fuyu variety is eaten when the flesh is still firm. Either variety will work for this recipe.
This ice cream is light and refreshing. You can choose to leave a few chunks of persimmon, or blend them smooth if you prefer. It is simple to make and doesn’t require many ingredients or tempering eggs. If you don’t have persimmons you can use pineapple or mango and fresh or frozen will do just fine!
Coconut Persimmon Ice Cream – Makes about 3 cups, Cook Time – 20 minutes
1 cup whipping cream
½ cup skim milk
¾ cup coconut milk
½ cup granulated sugar
1 Fuyu persimmon, peeled and chopped
1 ½ teaspoon vanilla
Pinch of salt
In a blender jar add the milk, sugar, vanilla, and salt. On a low speed mix until dissolved, about 30 seconds. Add the persimmon and blend on medium speed until smooth. Add the coconut milk and whipping cream to the mixture and blend on low until combined.
Pour the mixture into the frozen ice cream maker bowl. Turn on the machine and mix until the ice cream is soft serve consistency, about 10-15 minutes. You can eat the ice cream now, or if you want it more frozen, transfer the ice cream to a freezer safe container and place in the freezer for about 30 minutes. Enjoy!
