Persimmon Ice Cream

• ripe persimmons4 -6

  or two cups pulp

• fresh lemon juice↗1⁄3 cup
• sugar↗1⁄4 cup

  plus more if needed

• heavy cream↗2 cups

Step-by-step instructions

1. 1

   Wash, peel and seed the persimmons.

2. 2

   Puree them in a food processor or blender until smooth.

3. 3

   Add the lemon juice and one-fourth cup of sugar.

4. 4

   Process until well-blended.

5. 5

   Whip the cream to soft peaks.

6. 6

   Gently fold it into the persimmon mixture.

7. 7

   Taste and add more sugar, if needed.

8. 8

   Freeze in an airtight container.

9. 9

   Best if served within a day or two.