Please make puree with persimmon first. There are ones with and without ripe persimmons. Peel the skin first, remove the seeds, prepare only the pulp, put the lemon juice in the cutter and grind finely. You know, the seedless persimmon that you grind is soft. That's why I change it, but even if it's not that, it's good to change it finely. And I used seven large persimmons, but I couldn't weigh the pulp. I think you can use about five to seven ripe persimmons or Daebong poems.

Prepare whipped cream by adding sugar and whipping it 100% firmly. Add the ripe persimmon puree to whipped cream and mix well.

After this process, all you have to do is freeze. If you don't have an ice cream maker, put it in an airtight container and freeze it for 3 hours. After that, take it out every hour and scratch it with a fork or spoon to collect air. You have to go through this process three to five times to get air in and become a soft ice cream. I buzzed back the ice cream maker. It's a bit loud, but it's very comfortable to make ice cream in 20 minutes.

They say that the ice cream is completed by turning the ice cream maker for 20 minutes, putting it in a container, and leaving it in the freezer for about 3 hours.

Sharyu ripe persimmon ice cream is done. The sweetness of persimmon and the rich taste of whipped cream that spreads throughout the mouth. Taste the soft persimmon ice cream that melts. Isn't the color pretty? The sweet taste and scent of ripe persimmon melt softly and sweetly. The ingredients are relatively simple. I made it, but I really fell in love with it.