Homemade Persimmon Vanilla Ice Cream
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Posted By Savita
A creamy homemade vanilla bean ice cream with chunks of sweet and ripe hachiya persimmons and California raisins. Vanilla is quintessential holiday-flavor.... So today I thought to combine seasonal gorgeous persimmons with vanilla bean to make this scrumptious holiday-dessert!
Moreover, California can’t decide if it wants to be hot or cool right now. I know!! And we are already in December! Can you believe that?! But the weather has been gorgeous last weekend, with lots of sun, perfect for a grilled dinner and a sweet finish of Persimmon Vanilla Ice Cream. yumm!! :)
If it's sunny in your part of the world or just simply because you can't say "no" to ice cream or if you addicted to enjoying lots and lots of Vanilla desserts entire holiday season.... then this homemade ice cream is perfect for you!
Just 15 minutes cooking time and few simple ingredients and you get the best tasting Ice Cream!
You know the best part?!
Also, this ice cream has no heavy cream, no condensed milks, no sugar syrups but simple egg yolks, organic sugar, and 1% a2 Milk® which is naturally A1-protein free.
I'm sharing today's recipe in collaboration with The a2 Milk Company™ that is the only producer of A1-protein free fluid milk in USA. This holiday season, enjoy the fruit of season and dessert of your choice without worrying for A1-protein!
When I first saw of it in my local Whole Foods store, my first curiosity was to know more about it. So here I'm listing my understanding in-case you too are curious like me. Aren't you?! :-)
What is a2 Milk®?
a2 Milk® is only fluid milk in US which is guaranteed A1-Protein free. Different cows yields milk with different proteins. Most cows in US yield milk with both A1 and A2 proteins. Sometimes, few individuals cannot digest everyday cow milk.... In other words, feel discomfort after drinking milk with both A1 and A2 proteins. Many of these individuals can easily digest a2 Milk® since it just has A2 Protein.
Now, you must know that it is not lactose free, it just A1 protein-free. A lot of people who switch to Almond or Soy milk because they can't digest A1 protein, can actually drink a2 Milk® which is better and good source of calcium.
Variations:
For personal preference, I have use very low-fat 1% a2 Milk® for this batch of Persimmon Ice Cream. However, you can even buy Whole or 2% for a more richer holiday ice cream treat.
Also, feel free to change the toppings and/or flavorings. If you ask me, pure Vanilla Bean is a delicious treat on it's own. If you don't like or can't find persimmons, fresh fruits like chopped mangoes, lychee nuts, or even banana will make delicious flavor addition.
Oh, and raspberries too make a great addition and will look pretty festive too.
So try something different, make it your own.
I would love to know, what's your favorite holiday dessert? Don't forget to leave your sweet comments below. Happy Holidays and happy Monday! -Savita
Here are few more frozen Ice Cream treats from recipe repertoire.
Ingredients
- Persimon IceCream
- 2 Persimmon (about 1 cup when chopped)
- 4 Cup Milk (such as a2 Milk®)
- 1/2 Vanilla Extract (or half scrapped Vanilla Bean)
- 2 tsp Corn Starch (mixed with 1 tbsp warm milk)
- Maraschino Cherry (for serving)
- 2 Egg(s) (large eggs, yolks only)
- 1 Cup Sugar
- 2-3 tbsp Raisins
Directions
-
1. In a deep sauce pan pour milk and heat until just warm. -
2. In a wide bowl, separate egg white from egg yolks. Refrigerate egg whites to use later. Whisk egg yolks until well blended and creamy. Add 1/4 cup of warm milk at a time to egg yolks and whisk after each addition. Add 1 cup milk into egg mix in four batches. Additional Notes:
Make sure to add less milk at a time and whisk fully or egg might scramble. -
3. Transfer the egg-milk mix into sauce pan with rest of milk and return to medium heat. Add vanilla bean, corn starch, and sugar then continue cooking on medium heat until mixture thickens and kitchen is filled with nice custard aroma. (15-18 minutes) Make sure to whisk mix for first 5 minutes to avoid any lumps. -
4. Once custard has thickened. Remove from heat and let it cool to room temperature. Once at room temperature, remove and discard the vanilla bean (if using). Transfer the milk to a wide freezer-safe container. Freeze until semi-solid. (about 2 hours) -
5. Once semi-frozen, remove from freezer, mix will with a spoon to break any large crystals of ice. Add raisins and chopped persimmon, then fold well. Return to freezer until fully frozen. (5 hours or overnight) -
6. For serving, dip a ice cream scoop in warm water. Scoop the Persimmon Ice Cream into cups and serve! Enjoy!
Savita's Recipe Notes:
Imp: To prepare persimmon, just peel the skin with vegetable peeler and then dice into small pieces.
Don't cut persimmon on your cutting board. Place a parchment of foil between board and persimmon or it will leave dark black marks on your board for days. Trust me, last year, I washed my cutting board for days after chopping persimmon on it. :)
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