Persimmon Topping For Ice Cream Recipes

Steps:

• In a large heavy saucepan, heat half-and-half cream and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in heavy cream, persimmon, pudding mix and spices. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.

Steps:

• Make deep cut in pointed end of each Hachiya persimmon. Spoon pulp from persimmon skin into food processor and puree until smooth. Measure 1 cup persimmon puree.
• Combine pear juice, brown sugar, and butter in heavy small saucepan. Bring to boil over medium heat, stirring until brown sugar dissolves. Boil until syrupy, about 4 minutes. Add 1 cup persimmon puree and stir until heated through (do not boil). Add cardamom to taste. (Persimmon sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm sauce before using.)
• Make sundaes with a scoop each of butter pecan and rum raisin ice cream, some persimmon sauce, and pecans.

Steps:

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