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Persimmon Ice Cream #2



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Persimmon Ice Cream #2

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

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

Ingredients:

4 Junket tablets
1/2 c Warm water
4 Eggs
1 cn Eagle brand milk
1 cn Milnot
1 1/2 c Sugar
1 c Persimmon pulp
2 qt Milk

Serves:

16 Servings

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