Persimmon Ice Cream - cooking recipe

Ingredients

4 -6 ripe persimmons (or two cups pulp)
1/3 cup fresh lemon juice
1/4 cup sugar, plus more if needed
2 cups heavy cream

Preparation

Wash, peel and seed the persimmons.
Puree them in a food processor or blender until smooth.
Add the lemon juice and one-fourth cup of sugar.
Process until well-blended.
Whip the cream to soft peaks.
Gently fold it into the persimmon mixture.
Taste and add more sugar, if needed.
Freeze in an airtight container.
Best if served within a day or two.