Elsie Hogfat

Lagom Food. Lagom Philosophy.

Persimmon Ice Cream

Ingredients:  Cream, Persimmon, Egg Yolk, Vanilla.  Such a fine colour!

One single ripe persimmon including skin, finely chopped and whizzzied with 200 ml  cream, 3 fresh raw free range egg yolks.  Vanilla paste.  No sugar.

Probably 3/4 serves.   Next time I’ll make for 8 people – and use 8 egg yolks and 2 large or 3 small fruit and 500 ml cream.

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2 Comments»

  Muffin in the sun. « Elsie Hogfat wrote @

[…] persimmon colour and mysterious flavour goes very well with egg yolk and vanilla, I shall take a picture, later. I am enjoying Mr […]

  Hazelnut & Lavender Ice Cream « Elsie Hogfat wrote @

[…] Mr Snowie the ice-cream maker does the rest.  This was good.  As good as the persimmon ice cream. […]


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