Persimmon Ice Cream

• 1 1/2 teaspoons whole black peppercorns
• 1 cup water
• 3/4 cup sugar
• 1/4 teaspoon (scant) salt
• 8 large ripe Hachiya persimmons, halved, seeded
• 1 cup chilled heavy whipping cream

1. Heat heavy small skillet over medium heat. Add whole black peppercorns; toast until fragrant and beginning to smoke, stirring often, about 3 minutes. Transfer to small bowl to cool. Coarsely crush peppercorns in mortar with pestle, or place peppercorns in resealable plastic freezer bag, and seal; crush with mallet.
2. Transfer crushed peppercorns to small saucepan. Add 1 cup water, sugar, and scant 1/4 teaspoon salt. Bring to boil, stirring until sugar dissolves. Boil mixture until reduced to 1 cup, about 4 minutes. Refrigerate until cold. DO AHEAD:
3. Cover and keep refrigerated.
4. Scoop persimmon flesh from skins into blender. Puree until smooth. Measure 2 cups puree for making ice cream, reserving any remaining puree for another use. Cover and chill puree until cold, about 2 hours.
5. Strain black pepper syrup into large bowl. Whisk in 2 cups persimmon puree and cream. Process in ice cream maker according to manufacturer's instructions. Transfer ice cream to container, cover, and freeze. DO AHEAD:
6. Keep frozen.

whole black peppercorns, water, sugar, salt, chilled heavy whipping cream

Taken from www.epicurious.com/recipes/food/views/persimmon-ice-cream-350131 (may not work)