Easy as 1,2 3.  You’ll love this sweet and slightly tart supper simple Persimmon ice cream.

Use sweetest variety of persimmons fresh and in season.  Peel persimmons remove seeds and chop.  Use 3-4 cups of persimmons.  Freeze.  Remove about a 1/8 teaspoon of vanilla seeds from a pod.  Place in 1/4 cup of raw cream, let soak 1-2 hours.  Option use pasteurized heavy whipping cream, and vanilla extract.  Place frozen persimmons and cream in blender, pulse to an ice cream like consistency, adding a bit more cream if needed. Enjoy!