Persimmon Ice Cream

Makes 1/2 gallon

6 Ripe Japanese Persimmons

3/4 c Granulated sugar

4 tb Lemon juice

3 1/2 c Heavy cream

1. Puree peeled and seeded Persimmons in an electric blender.

2. Add sugar" lemon juice, and heavy cream to Persimmon puree.

3. Churn-freeze.

The Persimmons used in this recipe are called Japanese or oriental Persimmons. They are grown commercially in California. The mature Persimmons are approximately 3 inches in diameter, reddish orange in color and very sweet.