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.