Persimmon ice cream
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
4 Junket tablets 1 cn Milnot
1/2 c Warm water 1 1/2 c Sugar
4 Eggs 1 c Persimmon pulp
1 cn Eagle brand milk 2 qt Milk
Dissolve junket in warm water. Beat eggs, persimmon pulp, sweetened
condensed milk and sugar with electric mixer. Add Milnot and milk,
pour into a 6 quart kettle and heat to lukewarm. Add junket
dissolved in water. Pour into home freezer. Allow to set for 10 to
15 minutes or until set like custard. Freeze according to freezer
directions. Randy Rigg Submitted By RANDY RIGG On 08-31-95
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