Ingredients
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2 c. sugar
2 Tbsp. flour
6 eggs
1 pt. cream or 1 large can nondairy cream
3/4 c. persimmon pulp
3 Tbsp. lemon juice
pinch of salt
milk
Preparation
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Mix ingredients in electric mixer until thick and creamy.
Put in ice cream freezer and finish filling with milk to within 3 1/2 to 4 inches of top; freeze.
Makes 1 gallon.
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