Enjoy this Japanese khaki ice cream. It is so delicious… and so simple. It’s best to use ripe khaki fruits, because the somewhat unripe fruits have a tart note.
400 g persimmon
30 ml milk
200 ml cream
40 g sugar
How to make
Peel the persimmon, remove the seeds, dice coarsely and blend with the milk in a blender. Pour the puree into a bowl, add the egg and sugar and whisk well with a mixer.
Put everything in a suitable container and put in the freezer for at least 3 hours. To make the ice cream creamier, stir the mixture at least once during freezing. Before serving, thaw in the refrigerator for about 20-30 minutes. The best persimmon ice cream in the world is ready!
Itadakimasu – we wish you a good appetite!