Roasted Persimmon Ice Cream
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1½ quarts
This persimmon ice cream starts with slow roasted persimmons, is 100% fruit-sweetened, and incredibly delicious. For an extra special dessert, infuse the milk and cream with fresh rosemary, vanilla bean, and bay leaf. The flavor is exquisite!
  • 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)
  • ½ cup fresh squeezed orange juice
  • Juice of 1 lemon
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. When persimmons are finished roasting, allow them to cool slightly, then transfer to a blender. Add the orange and lemon juice.
  5. 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.
  6. Transfer to a bowl, cover, and refrigerate until very cold, about 3-4 hours, or overnight.
  7. Churn in an ice cream maker according to manufacturer's directions.
Recipe by Cafe Johnsonia at