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We hope you got benefit from reading it, now let’s go back to persimmon and cinnamon ice cream recipe. To cook persimmon and cinnamon ice cream you need 8 ingredients and 12 steps. Here is how you achieve that.
The ingredients needed to cook Persimmon and Cinnamon Ice Cream:
- Use 250 grams ●Persimmon (edible part)
- Prepare 100 ml ●Milk
- Use 2 ○ Egg yolk (large)
- Provide 70 grams ○Sugar
- Provide 1 tbsp ○ Corn starch
- Provide 200 ml Double cream
- Prepare 1/2 tsp Cinnamon powder
- Take 1 tbsp Brandy
Instructions to make Persimmon and Cinnamon Ice Cream:
- Purée the persimmon and milk in a blender until smooth.
- Beat egg yolks in a bowl, and add sugar. Mix well until the sugar dissolves and the coarse texture is gone.
- Whip well until the colour becomes white. Add corn starch and mix well.
- Put the purée and the mixture in a pot and mix. Cook over low heat.
- Keep stirring so as not to burn and bring it to a boil. When it comes to a boil, cook for 2 more minutes.
- Cool the bottom of the pan in the ice water. Whisk until it completely cools.
- Whisk the double cream. When it becomes foamy, add cinnamon and brandy, and continue to mix.
- Stop whipping before peaks form.
- Add the yolk mixture from Step 6 into the whipped cream. Mix in, stirring with a whisk.
- Pour in a container and chill in the freezer to harden.
- Rest for 2 hours. When the edge of the mixture freezes, stir the entire mixture with a folk. Do this repeatedly for several times until frozen.
- You're done! I served this as an ice cream parfait with yogurt cream and sugared corn flakes in a glass.
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