Persimmon Ice Cream
Recipe By : Los Angeles Times

4 to 6 ripe persimmons, peeled and
seeded and coarsely chopped
to yield 2 cups
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger OR
1/2 teaspoon grated ginger root
Pinch ground allspice
Pinch ground cloves
Pinch ground mace optional
3/4 cup sugar
2 cups half and half

Peel, seed and coarsely chop persimmons. You should have about 2cups. Press persimmons through ricer or pulse few times in blender. Place in bowl. Add cinnamon, ginger, allspice, cloves and mace. Stir together, then chill mixture in refrigerator. Add sugar and stir until dissolved, about 3 minutes. Combine persimmon mixture and half and half in ice cream maker and process according to manufacturer's directions until set.

Makes 1 quart, 4 to 6
6 servings contains about: 314 calories; 32 mg sodium;
69 mg cholesterol; 19 grams fat; 35 grams carbohydrates; 2 grams
protein; 0.32 gram fiber.