The heart-shaped Hachiya persimmon is a common variety of astringent persimmon. The are not really edible until they’re completely soft when the tannin levels reduce. You can eat the whole persimmon including the skin. For this ice cream I added Turkish delight for a subtle rose flavour and for thickening. Delicious!
In a saucepan heat 2 cups of milk with 12 squares of finely chopped rose Turkish delight. Cook to melt the Turkish delight and stir often to avoid it sticking to the bottom. Don’t worry too much if there are still a few lumps. Set aside to cool. Wash 4 very ripe persimmons and chop them roughly without peeling. When the milk mixture is cool, purée it with the persimmons adding 300ml (10 fl oz) of full fat sour cream and ¼ of a teaspoon of salt. Blend until very smooth and refrigerate, preferably overnight, before churning. Freeze for at least 4 hours after churning. This recipe makes about 1½ litres (quarts) of ice cream.
