Persimmon Ice Cream

OK, maybe as the weather changes, you find yourself not craving ice cream regularly.  This recipe will change your mind!  Plus, as you well know, the weather can be balmy one day and downright hot the next.  This is an easy dessert and it’s delicious!

Persimmon Ice Cream

Yield:  1 quart

4 ripe persimmons

1/2 cup lemon juice

1 cup sugar

1-1/2 cups whipping cream

1/2 teaspoon pure almond extract

Peel and puree the persimmons along with the lemon juice.  Transfer to a mixing bowl and add the sugar, whipping cream and extract.  Cover and chill for 1 hour.  Pour into an ice cream maker and freeze to the desired consistency.  Return to the freezer at least 30 minutes before serving.

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