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1 Ingredient Persimmon Ice Cream (Free of Top 8 Allergens)

It's the end of December and I am blogging about persimmon ice cream. On top of that, some of you might be wondering what is a persimmon, exactly.

Persimmons are a fruit produced predominantly in Asia (China, Korea and Japan being the top three exporters of persimmons). It has a thin orange red skin that is edible and is generally eaten raw. A ripe persimmon has a mild sweet flavor and has a soft texture, similar to a peach.

And to answer your question why am I posting about ice cream in the dead middle of winter, well, one, it's not that cold in Vancouver (unlike the rest of Canada). Two, I am an ice cream fanatic. On New Year's Eve in 1999, my friends and I stood outside a store in downtown Vancouver eating ice cream, in the freezing cold. I swear we had some stares from passersby who were wondering who the crazies were.

Another reason to make persimmons in the dead middle of winter is because persimmons are in season now. And in season fruit is always the best, it will always taste better and cost less than buying them when they are not in season. For those who have food allergies, this ice cream is free of most common allergens.

Persimmon, washed

1. Wrap persimmon in saran wrap and freeze for at least 2 hours until it is frozen.

2. Take the frozen persimmon out of the freezer, allow it to thaw for 15 minutes on the counter, slice off the top and serve.

Source: Martha Stewart

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