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Vanilla Ice Cream with Persimmon and Walnuts

From the Culinate Kitchen collection by
Serves 2

Introduction

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.

Ingredients

1 very soft, ripe Hachiya persimmon
~ Sugar or honey to taste (optional)
cup walnuts
½ pt. high-quality vanilla ice cream

Steps

  1. 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.
  2. 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.
  3. Scoop the ice cream into bowls, spoon the persimmon purée over the ice cream, and top with the chopped walnuts. Serve immediately.

This content is from the Culinate Kitchen collection.

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