Ingredients
Units
Scale
- 1 pound fuyu persimmons, about 5 medium
- 1 tablespoon melted butter
- 2 cups heavy cream
- 1 cup whole milk
- 1 sprig fresh rosemary (optional)
- 1 vanilla bean (optional)
- 1 bay leaf (optional)
- 1/2 cup fresh squeezed orange juice
- Juice of 1 lemon
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Prepare persimmons by peeling, coring, and slicing into wedges. Toss the wedges with the melted butter. Arrange in a single layer on the lined baking sheet. Roast for 45-60 minutes, or until golden and tender.
- Meanwhile, place heavy cream, whole milk, rosemary sprig, vanilla bean, and bay leaf, if using, in a saucepan. Heat until very hot, but do not boil. Turn off heat and allow to steep while persimmons are roasting.
- When persimmons are finished roasting, allow them to cool slightly, then transfer to a blender. Add the orange and lemon juice.
- Strain out the rosemary, vanilla bean, and bay leaf from the cream mixture and pour into the blender with the persimmon wedges. Scrape the seeds out the inside of the vanilla bean and add to the blender. Puree until very smooth.
- Transfer to a bowl, cover, and refrigerate until very cold, about 3-4 hours, or overnight.
- Churn in an ice cream maker according to manufacturer’s directions.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dessert
- Cuisine: American