Persimmon Gelato With Rum

• 2 1/4 cups milk
• 1 vanilla bean
• 5 egg yolks
• 1/2 cup sugar
• 6 ripe Fuyu persimmons
• 1 tablespoon Myers's rum

1. Scald the milk and vanilla bean but do not let them boil.
2. Angrily throw away the bean.
3. Beat the egg yolks with a whisk until sticky, then gradually whisk in sugar until the mixture pales and thickens, forming the famous ribbon.
4. Whisk in the scalded milk, then return the mix to the heat or to the top of a double boiler and continue whisking more leisurely this time until the liquid is thick enough to coat the back of a spoon.
5. Don't let those yolks come anywhere near scrambling!
6. Cool at room temperature for a couple of hours.
7. Remove the pulp from the persimmons and either puree it in a blender or pass it through a food mill.
8. Then stir the pureed fruit pulp into the room-temperature custard and refrigerate for 2 to 3 hours.
9. Add the mixture to an ice-cream maker and follow the manufacturer's instructions.
10. In the process, add the rum.
11. Eat right away or freeze for another hour.

milk, vanilla bean, egg yolks, sugar, persimmons, rum

Taken from cooking.nytimes.com/recipes/6812 (may not work)