Persimmon Ice Cream

Family recipe from Rod and Velda Pomp at Ciera Farms. Veldas mother entered this recipe in the 1940s Kansas State Fair!

Into one pint vanilla ice cream (commercial or homemade) blend one cup persimmon pulp which has been mixed with 1 tablespoon lemon juice. Work quickly to prevent melting of ice cream. Replace in carton or tray and return to freezer until firm.

A few slivers of candied ginger sprinkled over the top of a serving of persimmon ice cream enhances the flavor and adds interest to this unusual dessert.