Persimmon Clove Ice Cream with Ginger Caramel Sauce

1/3 c sugar

2/3 c water

2 tsp honey

¼ tsp salt

1 tsp ground clove

2 c Hachiya persimmon purée

1 c whole milk

3/4 c half-and-half

1 tsp vanilla

2 tsp fresh lemon juice

For the ginger caramel sauce:

1 c sugar

¼ c water

8 Tbsp (1 stick) unsalted butter, cut into pieces

½ c heavy cream

2 tsp vanilla

2 tsp grated fresh ginger

pinch salt

Special equipment: an ice cream maker

Bring sugar, water, honey, and salt to a boil in a 1 1/2 quart

saucepan, stirring until sugar is dissolved, then boil syrup until

reduced to 3/4 cup, about 5 minutes. Stir in clove and cool

completely.

Stir together persimmon purée, syrup, milk, half-and-half,

vanilla, and lemon juice and chill, covered, until cold, at least 3

hours. Persimmon milk can be chilled 1 day.

Freeze mixture in ice cream maker according to the

manufacturer’s instructions, then transfer to an airtight

container and put in freezer to harden.

To make the sauce, place sugar in small saucepan and pour the

water over the top. Set over medium-high heat and swirl until

sugar is dissolved and syrup is clear.

Once sugar is completely dissolved, increase heat to high and

bring to a boil, cover and cook for two minutes. Uncover and

continue to boil until syrup darkens around edges. Gently swirl

until syrup turns deep amber and begins to smoke.

Remove from heat and add butter. Gently beat until incorporated.

Stir in cream, vanilla, ginger, and pinch of salt. Serve at room

temperature, spooned over ice cream.