If you like persimmons, then the recipe for this delicious ice cream is just for you! Persimmon itself is quite neutral in taste, so in this cold treat it will be emphasized with honey and cardamom. The texture of the finished ice cream will turn out to be not quite ordinary - because of the persimmon puree it will be slightly grainy, but the dessert will not become less delicious!
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You will need
- - fat cream - 400 milliliters;
- - milk - 250 milliliters;
- - fat sour cream - 120 grams;
- - sugar - 100 grams;
- - ripe persimmon - 5 pieces;
- - cardamom - 4 pieces;
- - honey - 2 tablespoons.
- For the layer you need:
- - apricot jam - 100 grams;
- - lemon juice - 2 tablespoons.
Instruction manual
1
Mix the cream with sour cream, set aside.
2
Pour the milk into the bucket, add sugar, honey, cardamom, put on the stove. Heat over medium heat so that the honey and sugar dissolve completely. Do not bring to a boil. Remove from the stove, also set aside.
3
Peel persimmon, remove seeds and stalk. Sort the pulp with a blender. Strain the milk and mix it with persimmon puree and creamy sour cream. Cool to room temperature.
4
Pour the resulting mixture into the ice cream maker, turn it on for half an hour. The mass should freeze, but be soft.
5
While you can mix apricot jam with lemon juice. Stir jam into the ice cream mass with a few spoon movements from top to bottom.
6
Cover the container with a lid, put in a freezer for a couple of hours until the persimmon honey ice cream solidifies. Have a nice meal!
