Nickname: "Persimmon to Drool"
This recipe from Epicurious uses crushed black pepper, boiled up in some sugar water. Along with a bunch of fresh persimmons, there's only about a cup of actual cream. I was worried it would turn out a bit icy, but it's actually okay. It has a slightly more gooey-fruity texture to it than regular ice cream, though. I think the peppery bits are kind of fun, but they can be a bit strong if you get too much at once.We made this recipe mostly as written, but with an extra 1/4 c. of sugar because it didn't seem very sweet, and an extra persimmon just for the heck of it. Most fruit recipes I've done involve mashing the fruit up with some extra sugar first, but this one didn't.
Anyway, it was good, though I'm also tempted to just do a regular, sweet ice cream with persimmons. Maybe with a bit of cinnamon or nutmeg or something.