Persimmon ice-cream




– 1 kg of ripe persimmons

– 1 / 2 kg of oranges

– 1 cup cream

– 1 / 2 kg sugar

– 1 cinnamon

– A fresh peppermint leaves.

– Candied Cherries

– Liquid candy


– Clean persimmons, using a damp cloth.

– Remove the cap and stalk. Cut the persimmons and remove the seeds. Cut persimmons into small pieces.

– Peel the oranges, cut them into slices.

– In a saucepan place the cream, the sugar, the sliced oranges and the persimmons.

– In a blender grind the above ingredients until it forms a smooth paste.

– Place the pasta in a bowl and place it in the refrigerator until it becomes hard.

Ways to serve:

Serve chilled as a dessert:

Place two or three scoops of persimmon on a dessert plate. Sprinkle with cinnamon and garnish the dish by placing a candied cherry on each ball of ice cream.

Add a couple of fresh peppermint leaves on the plate and draw some decoration lines with the liquid candy on the ingredients and across the plate.

punto rojo More information on persimmon.

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

13 March, 2024

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