Sumac-Spiced Persimmon Ice Cream

Indulge in a delectable treat with this luxurious Sumac-Spiced Persimmon Ice Cream. The flavors of fresh whipped cream, buttermilk, and exotic spices come together to create a unique and refreshing dessert.

Ingredients

1	cup unsweetened whipped cream
1	cup buttermilk (or half and half)
2	ounces dark muscovado sugar
2	ounces light brown sugar
1	tablespoon dried ground sumac
1	teaspoon ground ginger
4	whole eggs, beaten fluffy
1	fresh persimmon, peeled
½	teaspoon Tahitian vanilla
1	ounce ounce Domaine de Canton
	ground sumac for garnish
	zested peeled fresh ginger for garnish

Instructions

• 1. In a heavy saucepan, combine the unsweetened whipped cream, buttermilk, dark muscovado sugar, light brown sugar, dried ground sumac, and ground ginger. Bring the mixture to a gentle boil, then remove from heat.
  2. Temper the beaten eggs by adding 2 tablespoons of the hot cream mixture, then gradually whisk the eggs into the rest of the hot mixture. Whisk vigorously. Return the saucepan to low heat for a few minutes, ensuring it does not boil. Remove from heat and allow it to cool for approximately 15-20 minutes.
  3. Create a puree with the peeled persimmon fruit, Tahitian vanilla, and Domaine de Canton ginger liqueur. Gently fold this puree into the cooling cream and egg mixture. Chill the mixture in the refrigerator for several hours until thoroughly cooled.
  4. Process the chilled mixture according to the manufacturer's instructions of your ice cream maker. Freeze the ice cream for a few hours before serving. For an elegant touch, garnish with a sprinkle of ground sumac and zested peeled fresh ginger.

Jul 20, 2024