Title: Persimmon Ice Cream
Categories: Fruit Dessert
Yield: 8 Servings

3		3ggs
1/2	c	Sugar (see Note)
1/2	ts	Ground allspice
		Pinch of salt
2	c	Half and half
1	lb	Canned sweetened persimmon
		Pulp
1	tb	Cointreau

In the top of a double boiler, beat the eggs with a hand-held electric just until broken up. Add the sugar, spices, and salt, and beat until well blended; ad the half and half. Cook over simmering water until the mixture is thickened and coats a spoon, about 7 or 8 minutes. Don't let it boil. Remove from the heat and cool, then refrigerate to chill thoroughly, overnight if you like.

Add 1 cup of the persimmon puree to the chilled custard and blend. Transfer the mixture to the chilled cannister of an ice cream freezer and freeze according to manufacturer's directions.

Combine the remaining 1/2 cup of puree with the Cointreau and drizzle a little over each serving of ice cream.

NOTE: Canned persimmon pulp comes sweetened. If you use unsweetened pulp, increase the sugar to 3/4 cup. ADAMS, Marcia Heartland Clarkson Potter/Publishers, New York.

Submitted by John Hartman Indianapolis, IN 13 APR 1996 hartman@indy.net Fidonet 1:231/230

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