Top | Ice Cream and Frozen Desserts
Vanilla Ice Cream with Persimmon and Walnuts
(recipe, Carrie Floyd)
Years ago I had a memorable autumn lunch at Chez Panisse Café: ravioli with butternut squash, browned butter, and sage, followed by lemon verbena tisane and this fabulous dessert.
Really good ingredients — a high-quality vanilla ice cream, a perfectly ripe and pulpy persimmon, and freshly toasted walnuts — transform the simple into the sublime.
- 1 very soft, ripe Hachiya persimmon
- Sugar or honey to taste (optional)
- ⅓ cup walnuts
- ½ pt. high-quality vanilla ice cream
- Cut the persimmon in half, then scrape the pulp from the skin with a spoon. Purée the pulp in a small food processor or blender for about 15 seconds, or until smooth. Taste for sweetness and add about a teaspoon of honey or sugar if you like.
- Toast the walnuts in a skillet over medium heat, shaking the pan frequently, until they are slightly darker and fragrant. Remove to a cutting board and coarsely chop them.
- Scoop the ice cream into bowls, spoon the persimmon purée over the ice cream, and top with the chopped walnuts. Serve immediately.