Persimmon Gelato Recipe

Persimmon Gelato Recipe

  • 3 fresh persimmons, peeled
  • 1 cup (250 mL) Simple Syrup
  • 1 cup (250 mL) whipping (35%) cream
  • 1 tsp (5 mL) orange zest
  1. In a food processor or blender, purée persimmons with syrup until smooth. Transfer to a clean bowl.
  2. In a separate bowl, whip cream. Fold into persimmon mixture. Stir in orange zest. Cover and refrigerate until completely cold or overnight.
  3. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.
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