Persimmon, Orange & Coconut Milk Ice-cream

May 20, 2016

Persimmon, Orange & Coconut Milk Ice-cream

We are finally beginning to see the end of the warmer months in the southern hemisphere, but many would agree that ice-cream can still be enjoyed any time of the year wherever you are. I could not see the closure of the cachi (persimmon) season without a post on ice-cream.

As mentioned in my previous post, my parents have a beautiful persimmon tree that yields the Fuyu variety which can be eaten like an apple. Being the end of the season, they have all been picked and we now find ourselves with an over ripe quantity resorting to freezing some. These are destined to be used in smoothies, cakes or even eaten with yogurt for breakfast.

This fruit works really well turned into sorbets as well as ice-creams, so I took the time to recipe test an ice-cream with a few other ingredients that compliment each other really well. The persimmon is naturally very sweet and needs a few partners to add a little tang and creaminess without taking away the lime light from this exotic fruit. The beauty of this recipe is that it doesn't need an ice-cream churner and is therefore very quick and easy to make.

Persimmon, Orange & Coconut Milk Ice-cream

Ingredients:

6 large persimmons
1 orange (juiced)
1/2 lime (juiced)
1 400 ml can coconut milk

The persimmons should be frozen overnight and when ready to use, allowed to sit at room temperature for 20 minutes before peeling them and removing any stones. This allows for easy handling if the fruit is too ripe. Chop into small pieces and place frozen pulp into the food processor.

Blend until smooth, ensuring you don't over process to avoid the fruit from defrosting too much. Slowly add the juice of one orange and half a lime to the mixture and process briefly. Add the can of coconut milk and process further.

Pour the mixture into two containers and freeze. The ice-cream will need to be taken out of the freezer 10-15 minutes or so before it is ready to be served.