A little black pepper heightens the subtle spiciness of the persimmons.
Ingredients
Makes 1 quart
Step 1
Heat heavy small skillet over medium heat. Add whole black peppercorns; toast until fragrant and beginning to smoke, stirring often, about 3 minutes. Transfer to small bowl to cool. Coarsely crush peppercorns in mortar with pestle, or place peppercorns in resealable plastic freezer bag, and seal; crush with mallet.
Step 2
Transfer crushed peppercorns to small saucepan. Add 1 cup water, sugar, and scant 1/4 teaspoon salt. Bring to boil, stirring until sugar dissolves. Boil mixture until reduced to 1 cup, about 4 minutes. Refrigerate until cold. DO AHEAD:Black pepper syrup can be made 1 day ahead.Cover and keep refrigerated.
Step 3
Scoop persimmon flesh from skins into blender. Puree until smooth. Measure 2 cups puree for making ice cream, reserving any remaining puree for another use. Cover and chill puree until cold, about 2 hours.
Step 4
Strain black pepper syrup into large bowl. Whisk in 2 cups persimmon puree and cream. Process in ice cream maker according to manufacturer's instructions. Transfer ice cream to container, cover, and freeze. DO AHEAD:Can be made 1 day ahead.Keep frozen.
Leave a Review
Reviews (5)
Back to TopI liked this recipe, but was not blown away by it. I might add more pepper next time.
winegoddesstx
Houston, TX
1/26/2014
I liked this a lot, different, but good. A way to make use of all those Hachiya persimmons (if you or a friend has a tree) besides persimmon pudding or cookies. It does have a slightly different texture than most ice cream because of the persimmon puree, but that is part of why we liked it. Some people might want to reduce the peppercorns to 1 tsp, but we enjoyed the spice. I would make as a dessert for guests with a crisp cookie.
hwalka
11/16/2009
I liked this a lot: different, but good. A way to make use of all those Hachiya persimmons (if you or a friend has a tree) besides persimmon pudding or cookies. It does have a slightly different texture than most ice cream because of the persimmon puree, but that is part of why we liked it. Some people might want to reduce the peppercorns to 1 tsp, but we enjoyed the spice. I would make as a dessert for guests with a crisp cookie.
hwalka
11/16/2009
Wonderful! Tastes just like fresh persimmons , only better! Great use of many perismmons!
Anonymous
Healdsburg, CA
12/21/2008
This is by far the worst recipe I have tried on epicurious. I still think it's an interesting concept but the proportions are off. The finished product tasted like persimmon puree, not ice cream, and the texture was a bit pasty. Also, I'm not sure how much I like the peppery aftertaste.
kirkyo
Austin, TX
12/5/2008
