If you love persimmon, then the recipe for this delicious ice cream is just for you! Persimmon itself is quite neutral in taste, so in this cold delicacy it will be emphasized with honey and cardamom. The texture of the finished ice cream will turn out to be not quite ordinary - because of the persimmon puree, it will be slightly grainy, but the dessert will not become less tasty from this!
It is necessary
- - heavy cream - 400 milliliters;
- - milk - 250 milliliters;
- - fat sour cream - 120 grams;
- - sugar - 100 grams;
- - ripe persimmon - 5 pieces;
- - cardamom - 4 pieces;
- - honey - 2 tablespoons.
- For the layer you need:
- - apricot jam - 100 grams;
- - lemon juice - 2 tablespoons.
Instructions
Step 1
Mix cream with sour cream, set aside.
Step 2
Pour milk into a ladle, add sugar, honey, cardamom, put on the stove. Heat over medium heat until honey and sugar are completely dissolved. Do not bring to a boil. Remove from the stove, also set aside.
Step 3
Peel the persimmons, remove the seeds and stem. Sort the pulp with a blender. Strain the milk and mix it with the persimmon puree and creamy sour cream. Cool to room temperature.
Step 4
Pour the resulting mixture into an ice cream maker, turn it on for half an hour. The mass should freeze, but be soft.
Step 5
For now, you can mix the apricot jam with the lemon juice. Stir the jam into the ice cream mass with a few spoon movements from top to bottom.
Step 6
Cover the container with a lid, put in the freezer for a couple of hours until the honey persimmon ice cream hardens. Enjoy your meal!
