Since we are in the throes of persimmon season what better why to use this delicious yet fleeting autumn fruit than in ice cream. If rosemary is not to your liking by all means omit it, then you’ll have roasted persimmon ice cream.
1 1/2 pounds fuju persimmons, about 7 – 8 medium
1 tablespoon melted butter
Pinch kosher salt or to taste
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 sprig fresh rosemary
1 bay leaf
6 black peppercorns
5 large egg yolks (freeze egg whites for another use)
1/2 cup (minus 1 tablespoon) granulated sugar
1 tablespoon vanilla bean sugar
1/4 cup mild honey
Preheat oven to 400°F. Line a baking sheet with parchment paper. Have an ice bath ready.
Peel, core and slice persimmons into wedges. Toss the wedges with the melted butter and a pinch of salt. Arrange in a single layer on the lined baking sheet. Roast for 20 – 25 minutes, or until golden and tender. When persimmons can easily be pierced with a knife allow them to cool and and refrigerate overnight.
Meanwhile, place heavy cream, whole milk, rosemary sprig, bay leaf, if using and peppercorns, in a saucepan. Heat until bubbles form around the parameter of the pan, but do not boil. Turn off heat and allow to steep for about ½ hour and allow to cool. Once cool, whisk in the eggs, sugar, and honey.
Return the custard to a saucepan over medium-low heat and whisk constantly until it coats the back of a spoon, about 10 minutes or until an instant read thermometer registers 175° F. Remove from heat, transfer to a bowl and place in an ice water-bath, stirring frequently until cool. Cover with plastic wrap directly on the custard surface and refrigerate overnight.
When ready to churn, strain out the aromatics from the custard. Add 2 cups of the custard to a blender along with the persimmon wedges. Purée until very smooth, then stir back into the remaining custard. Churn in an ice cream maker according to manufacturer’s directions.
Stroopwafels
For the dough:
1/4 cup (2.25 oz / 65 ml) warm milk (or water)
2 1/4 cups (10.50 oz / 300g) unbleached all-purpose flour
4 1/2 tablespoons (2.25 oz / 65g) unsalted butter
7g fast-action dried yeast
1/2 Scant ½ cup (3 oz /70 g) granulated sugar
1 large egg, room temperature
Pinch of kosher salt
Clarified butter (for brushing electric cookie iron)
For the caramel:
1 cup (7 oz / 200 g) granulated sugar
5 tablespoons (100 g) golden syrup
1/3 cup heavy cream
1 tablespoon pure vanilla extract
1 tablespoon unsalted butter
1/2 teaspoon kosher salt
Heat milk to about 105 degrees F. Set aside.
For the dough, rub flour and butter together in a large bowl until it resembles breadcrumbs. Add yeast, cinnamon and sugar; mix together.
Slowly pour in warm milk and stir with a Swedish dough hook, large fork or wooden spoon until the dough starts coming together, add the egg and salt and continue stirring until the dough comes together. Knead the dough for 1–2 minutes into a soft ball. Cover and leave to rest for 30 minutes.
Combine sugar, golden syrup, and 1/4 cup water in a heavy-bottom medium saucepan. Stir just enough to get the sugar wet. Cook swirling the melted sugar carefully and brushing down the sides of the pan with a wet pastry brush if needed until dark amber in color, about 10 minutes.
Reduce heat to low and slowly add cream, stirring with a heat-proof spatula until combined. Add vanilla seeds, butter, and salt; stir until is smooth. Keep warm.
Divide the dough into 12 – 14 equal pieces. Roll into small balls and cover with a damp cloth to prevent them drying out.
Heat a waffle cone machine and brush top and bottom of each side with clarified butter. Press the ball of dough into a disk, brush with clarified butter and place in the middle, press down the top lid and bake for 1–2 minutes until just golden brown.
Remove from the machine and place onto a cutting board.
Working quickly, while the waffle is still hot slice it horizontally in half and if desired, for a perfectly round biscuit, cut with a round cookie cutter just slighly smaller in diameter than the waffle biscuit/cookie.
Place a generous tablespoon of caramel on the bottom waffle half. Top with the other waffle half and gently push down, until the caramel spreads to the edges. Place on a wire rack to cool, then repeat until you have used up all the dough balls. Store any remaining caramel in the refrigerator until you make another batch.