Persimmon ice cream

3 servings

Ingredients

Quantity Ingredient
4 Junket tablets
½ cup Warm water
4 Eggs
1 can Eagle brand milk
1 can Milnot
1½ cup Sugar
1 cup Persimmon pulp
2 quarts Milk

Directions

Dissolve junket in warm water. Beat eggs, persimmon pulp, sweetened condensed milk and sugar with electric mixer. Add Milnot and milk, pour into a 6 quart kettle and heat to lukewarm. Add junket dissolved in water. Pour into home freezer. Allow to set for 10 to 15 minutes or until set like custard. Freeze according to freezer directions. Randy Rigg Submitted By RANDY RIGG On 08-31-95

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