Spiced Persimmon Ice Cream

• 1 cup half-and-half cream
• 1 cup sugar
• 1 large egg, lightly beaten
• 3-1/2 cups heavy whipping cream
• 2 cups mashed ripe persimmon pulp
• 1 package (3.4 ounces) instant cheesecake pudding mix
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

1. In a large heavy saucepan, heat half-and-half cream and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg. Return all to the pan, whisking constantly.
2. Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in heavy cream, persimmon, pudding mix and spices. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.

cream, sugar, egg, heavy whipping cream, mashed ripe persimmon pulp, ground cinnamon, ground cloves, ground nutmeg

Taken from www.tasteofhome.com/recipes/spiced-persimmon-ice-cream/ (may not work)