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Persimmon Ice Cream
[From The PPNF Kitchen]
This is a quick and easy dessert which will please most everybody.
Freeze ripe persimmons after washing them and removing the stem end. When ready to make ice cream, quarter the frozen persimmon, using about ½ fruit per serving. Place an equal amount of good raw whipping cream in your blender. Turn on blender and drop the persimmon pieces in one at a time. You may add ¼ teaspoon vanilla to this (not imitation), if desired.
Published in Health & Healing Wisdom
Winter 2006 | Volume 3o, Number 2
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