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Persimmon And Cinnamon Ice Cream Recipe

Persimmon and Cinnamon Ice Cream Recipe
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Prepare the ingredients before making Persimmon and Cinnamon Ice Cream in your home. Then, follow these steps below to serve Persimmon and Cinnamon Ice Cream for your family or friends.

Ingredients: Persimmon and Cinnamon Ice Cream

  • 250 grams ●Persimmon (edible part)
  • 100 ml ●Milk
  • 2 ○ Egg yolk (large)
  • 70 grams ○Sugar
  • 1 tbsp ○ Corn starch
  • 200 ml Double cream
  • 1/2 tsp Cinnamon powder
  • 1 tbsp Brandy

How to Make Persimmon and Cinnamon Ice Cream

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Persimmon and Cinnamon Ice Cream in your home by yourself.

    Step 1
  • Purée the persimmon and milk in a blender until smooth.
  • Step 2
  • Beat egg yolks in a bowl, and add sugar. Mix well until the sugar dissolves and the coarse texture is gone.
  • Step 3
  • Whip well until the colour becomes white. Add corn starch and mix well.
  • Step 4
  • Put the purée and the mixture in a pot and mix. Cook over low heat.
  • Step 5
  • Keep stirring so as not to burn and bring it to a boil. When it comes to a boil, cook for 2 more minutes.
  • Step 6
  • Cool the bottom of the pan in the ice water. Whisk until it completely cools.
  • Step 7
  • Whisk the double cream. When it becomes foamy, add cinnamon and brandy, and continue to mix.
  • Step 8
  • Stop whipping before peaks form.
  • Step 9
  • Add the yolk mixture from Step 6 into the whipped cream. Mix in, stirring with a whisk.
  • Step 10
  • Pour in a container and chill in the freezer to harden.
  • Step 11
  • Rest for 2 hours. When the edge of the mixture freezes, stir the entire mixture with a folk. Do this repeatedly for several times until frozen.
  • Step 12
  • You're done! I served this as an ice cream parfait with yogurt cream and sugared corn flakes in a glass.
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