Just about the best birthday present I ever requested was an ice cream maker. I try not to load up with too many appliances (I don’t have a microwave), but the ice cream maker is essential.
I used it a lot when my kids were little and I was avoiding lactose for my older child (made lots of frozen yoghurt), but it’s lain idle for a few years now. We’ve eaten a lot of Connoisseur in that time, I can tell you. I won’t eat cheap ice cream. I mean, what’s the point?
A few weeks ago, I decided to see if I could make even better ice cream than Connoisseur for less (answer: yes I can), using local ingredients as much as possible. We have been eating the most divine concoctions!!
The Tilba Dairy double cream is waaaay too thick to make ice cream, so I’ve been using the South Coast Dairy cream with some Tilba Dairy full cream milk and the combination is perfect.
Enter the persimmons. I find this fruit so sweet, I can only eat a quarter or so before I have to give up. Persimmon is good for dried fruit snacks, but again, it’s really sweet. So I thought: I wonder what persimmon ice cream would be like? And I found out.
It’s really good. Subtle and sweet. I probably overdid it with the vanilla paste and it overpowered the persimmon a bit, but I like vanilla, so I’m not complaining. Next batch will have just a hint of vanilla.
I bought some feijoas at the farmers market the other day…
Persimmon ice creamPrint This
- 150gm rapadura (or brown) sugar
- 1 egg
- 300ml bottle of South Coast Dairy cream
- 100ml Tilba Dairy full cream milk
- 1/8 teaspoon vanilla paste (optional)
- 1-2 sweet (or very ripe astringent) persimmons, cored, peeled and puréed
- Whisk the egg into the sugar.
- Pour in the cream and whisk again.
- Pour in the milk and whisk again.
- Add the vanilla paste, if using (you only need the teensiest amount) and whisk again.
- Pour in the persimmon purée and whisk for a while, but don’t let it get too thick. It still needs to be quite runny.
- Turn on the ice cream maker, pour in the mixture and let it churn until it’s lovely and thick. This will vary, but I let it churn for 30 minutes and that was plenty.
- Put in the freezer for at least 6 hours before eating.
- Serve with anything or eat on its own.
This makes about 1 litre of ice cream.