PERSIMMON (OR PAWPAW) ICE CREAM
Bear in mind when making ice cream, that it will expand as ice crystals form, and as air gets whipped into the ice cream. 4 cups of mixture will make 5 1/2 to 6 cups of ice cream. Be sure that the mix will not overflow your mixer!
Fresh Fruit Ice Creams
2 cups of fresh fruit pulp (persimmon or pawpaw or etc.)
2/3 cup of sugar (an option for persimmons – use raw cane sugar instead of white sugar)
1/4 teaspoon salt
2 cups of heavy cream
Optional flavor adders for persimmon ice cream: Any of cane sugar or honey in place of white sugar, burnt caramel as from creme caramel, rum-raisin flavor, Grand Marnier, butterscotch, vanilla)
Optional flavors adders for pawpaw ice cream: Any of vanilla, 1/4 cup maypop juice, 1/4 cup bananas, 1/2 cup mangoes)
Mix all of the above in a blender. Chill this mixture in the fridge for two hours.
Pour the mixture into the frozen bowl of your ice cream maker, insert the whipping blades. Activate the mixer and whip for 15-20 minutes until a mass of ice cream forms. It will be pliant and creamy at this point. If a firmer ice cream is desired, place the ice cream in the freezer for two hours.