“This recipe is from NOLA's The Times-Picayune”
READY IN:
8hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash, peel and seed the persimmons.
  2. Puree them in a food processor or blender until smooth.
  3. Add the lemon juice and one-fourth cup of sugar.
  4. Process until well-blended.
  5. Whip the cream to soft peaks.
  6. Gently fold it into the persimmon mixture.
  7. Taste and add more sugar, if needed.
  8. Freeze in an airtight container.
  9. Best if served within a day or two.

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