Persimmon Jam Ice Cream

Ice cream tips, secrets and a recipe (+ kiss if you're lucky)

“What the fuck is a persimmon?”

That’s what my guest’s said when I served this at a friends-giving party. After one bite it turned into “Where can I get persimmons?”

A persimmon is like nature’s candy—soft, sweet, and juicy with a honey-like flavor that has the vibe of mango and apricot. It’s a bright orange fruit that’s perfect for snacking.

A VERY RIPE PERSIMMON

Persimmons are eaten at different stages:

In their early ripeness they are more firm, and crunchy. When freshly picked off the tree- slice it thin, roast it etc. 


Wait weeks and let it ripen- it turns into a natural jam it can be eaten as is or turned into an actual Jam (like I did).


Find them at asian and mediterranean markets regularly during season.

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Ice cream TIPS

I fell down an Ice Cream Rabbit Hole after many many failed attempts. While I am no master in the ice cream department I have learned a lot and after reading my tips I hope you will not fail as miserably as me

Whipped Cream freezes much softer than heavy cream

• Not only does the whip cream interrupt dense ice crystals but also the air trapped inside of the whip freezes much softer

Glucose freezes much softer than sugar

• With the addition glucose (a liquid sweetener), your ice cream stays smoother and easier to scoop in comparison to only using sugar

Using an immersion blender (or regular blender) for the egg yolks & custard

• Doing this will pump more air into your eggs/custard - which provides a lighter ice cream

Locust Bean Gum

• Stabilizers will keep your ice cream- “creamy” by preventing ice crystal formation. This means it won’t melt as quickly also

Milk

• Fatty milk always. Never low-fat milk. The fat adds to the mouthfeel, body and flavor of the ice cream

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Ice Cream Secrets

People can get discouraged when making ice cream and I want to put some things at ease to everyone.

Without a ton of fake stabilizers and preservatives your ice cream will freeze harder than store-bought. Our home freezers are running way too cold for ice cream. For optimum creaminess, ice cream should be stored at 0°F to 6°F. Home freezers are often much colder (around -20°F), making ice cream too hard. Letting it sit at room temperature for 5–10 minutes before scooping helps soften it to the perfect texture.

When using liquid sweeteners, I replace 25% of the total sugar weight with a liquid sweetener like glucose, corn syrup, or molasses. This means reducing the sugar amount by 25% and adding an equal weight of the liquid sweetener.

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What do we need for to make this?

Large Bowl
Medium Bowl
Whisk
Rubber Spatula
Immersion Blender (or Blender)
Medium Sauce Pot
4 quart container
Thermometer
Ice
Spoon
Ice Cream Machine
Bane Marie
Ice cream pint containers (for storing)

RECIPE BELOW