Directions: :
Push the persimmon puree through a fine strainer to remove any particles of skin. You should have about 1 cup of La Vigne Organic Fuyu Persimmon Puree (a little more or less won’t hurt). Set aside.

In a saucepan, place the cream, milk and 1/4 cup sugar and heat to scalding. Turn off the heat and leave the saucepan on the stove to stay warm.

To make the caramel, place the water and sugar in a medium saucepan and heat slowly until the sugar dissolves and the liquid is clear. Turn the heat to high and boil rapidly, swirling the pan occasionally (do not stir) so the sugar cooks evenly, until it turns a golden brown. Remove the pan from the heat and immediately begin to pour it slowly into the warm cream mixture, whisking as you pour. Be careful, the mixture will sputter dramatically. When you have finished adding the caramel, whisk to blend the mixture. If there are any hard bits of caramel, turn the heat on low and stir gently just until they are melted. Set the caramel cream aside to cool for 30 minutes (if you are in a hurry, set over an ice bath and cool to lukewarm).

To finish the ice cream base, place the egg yolks in a small bowl and whisk lightly, just to blend. Pour about one cup of the warm caramel cream into the yolks, whisking all the while. Pour the yolk mixture back into the saucepan and cook over a low heat, stirring constantly, until the custard thickens and coats the back of a spoon (170 degrees F. on an instant read thermometer). Pour through a fine strainer into a clean bowl and whisk in the strained persimmon puree and the spices. Chill thoroughly. Allow to ripen for 24 hours in the refrigerator before freezing. Freeze in ice cream machine according to manufacturer’s directions.