Persimmon Ice Cream Recipe
Persimmons are in season! This sweet and creamy fruit is very versatile, but can be a little intimidating a first glance. You may ask, "What is a persimmon, and how can I eat this beautiful, bright orange fruit?!"
The persimmon has two species that are readily available in December and January.
The Hachiya persimmon is shaped similarly to a roma tomato. The flavor is incredibly tart, unless brought to an overly ripe state. The pulp inside is soft, silky and creamy, and often resembles the texture of a very ripe banana. The ripe Hachiya’s flavor is similar to a cross between a banana and an apricot. The Hachiya is often used in baking, and is the perfect addition to just about any bread, pudding or filling.
The Fuyu persimmon is squat and has a flat bottom. The stem is larger, and the fruit has a more exotic look. The Fuyu can be picked un-ripe and will ripen on the counter to a bright orange color. The Fuyu is most often eaten whole as a fruit.
Persimmons have a creamy interior that is perfect for a simple and unique ice cream. Simply place frozen slices of the fruit into a blender and add a few ingredients such as sugar and buttermilk. Lemon juice brightens the flavor of the fruit and brings out the beautiful aroma of the Madagascar vanilla bean. Madagascar Bourbon Vanilla Beans come from the Island of Reunion (known as the Island of Bourbon), east of Madagascar. These vanilla beans are very distinct, with a flavor and aroma profile unlike any other vanilla bean. See what other's have to say about our Madagascar beans:
The Best Source
"...Madagascar vanilla beans stand up to cooking and have a lovely, warm flavor. The Best Source: Buying vanilla beans in bulk is a great value. Beanilla Trading sells beans, extracts, and powders from around the world, in a variety of quantities. Madagascar beans, $13 for 10, beanilla.com"
—Taste-Test Winners, Martha Stewart Living, April 2010
Beans In Bulk
"...To save money, order vanilla beans online from sites such as beanilla.com. You'll end up spending a lot less ($13 plus shipping for 10 Madagascar beans) than you would buying them from a supermarket. And of course, the more beans you buy, the cheaper they are."
—DIY Vanilla Extract, America's Test Kitchen D.I.Y Cookbook, 2012