Maylee 
Homemade Persimmon Ice Cream with Frangelico Liqueur
Meal type: Dessert
Misc: Freezable
For homemade ice cream, I use a 1 1/2 quart Cuisinart Ice Cream maker. Really, any brand of ice cream maker will work. The Cuisinart ice cream maker does not use ice or rock salt. Keep the double-walled ice cream bowl in the freezer. When it’s time to freeze the ice cream, remove the bowl, add the mix, the beater and set on the Cuisinart base which plugs into the wall. The double-wall bowl contains a freezing compound that allows the ice cream to freeze properly. No hassle.
Ingredients
- 2 Each fuyu persimmons (3/4 cup pulp)
- 0.5 Small box instant vanilla pudding mix (1/4 cup)
- 12oz PET fat free evaporated milk (1can)
- 0.5 cup sugar
- 1 tablespoon Frangelico liqueur
Directions
- Remove pulp and stems from persimmons, mash pulp
- Add pudding mix, evaporate milk, sugar and persimmon pulp to food processor mixer bowl. Pulse for a minute or so until ingredients are mixed. Alternately, add all ingredients to a medium bowl and mix with wire whip.
- Add Frangelico liqeur, if desired, and mix to blend in.
- Transfer to ice cream bowl of ice cream maker, and freeze according to manufacturer’s instructions. Serve immediately.
