Korean · Dessert
Sweet Persimmon Ice Cream
A no-churn Korean-style ice cream built from the ultra-sweet pulp of fully ripened hongsi persimmons, folded through whipped cream and condensed milk so the fruit's natural honeyed sugars carry the whole dessert without any added refined sugar in the base itself.
$1
15 minsPrep
0 minsCook
375 minsTotal
EasyLevel
Nutrition per serving
343Calories
4.1gProtein
22.4gFat
33.9gCarbs
30.3gSugar
2.4gFiber
49mgSodium
57mgChol
12.1gSat Fat
313mgPotassium
125mgCalcium
0.5mgIron
0.2mcgVitamin B12
1.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Yuja Tea
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Peel 2 very ripe hongsi (soft) persimmons and puree the flesh in a bowl, measuring out 45g of pulp; stir in the lemon juice and cinnamon.
2
In a separate chilled bowl, whip the heavy cream with a hand-mixer to soft peaks, about 2-3 minutes.
3
Fold the condensed milk into the whipped cream gently until just combined, keeping as much air in the mixture as possible.
4
Fold the persimmon puree through the cream mixture in two additions, stopping once streaks disappear so the mix stays aerated.
5
Pour into a small freezer-safe tub (about 500ml), smooth the top, and cover with a lid or cling film pressed to the surface.
6
Freeze for a minimum of 6 hours or until firm enough to scoop.
7
Scoop into two bowls, scatter the toasted chopped walnuts over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g Date, ripe hongsi persimmon flesh, pureed (labelled as date for closest match is wrong - see note
- 70g70g Heavy Cream, whipped to soft peaks
- 55g55g Condensed Milk
- 4g4g Lemon Juice
- 1g1g Cinnamon Ground
- 10g10g Walnut, toasted, chopped, 1
