14 Nov · GelatoMyWay · No Comments

Autumnal Persimmon Gelato

Persimmon gelato (home-made italian ice cream)

with Rum sauce.



Welcome back,

here I am with a very tasty ice cream recipe made with persimmons (or khaki), together with a Rum liquor sauce.

Even if Italy has been regarded as  the “Land of khaki” in a famous song by the italian group “Elio e le Storie Tese” , this fruit is native to East Asia.

It’s ‘rich in vitamin C, vitamin A, potassium, calcium and fiber and has good diuretic properties, in addition to the well-known laxative properties (due to the presence of fiber).

Due to the high content of simple sugars (carbohydrates) , taking this product is contraindicated in patients with diabetes.

A curiosity:

The persimmon is commonly called in Neapolitan (Naples, Italy)  dialect “legnasanta”: the origin of the name is due to the fact that you can, once you open the fruit, “see” inside a characteristic image of Jesus Christ on the cross.

Here is the recipe:


400 g. of skinned and  chopped persimmon
110 gr. of sugar
150 ml. of milk
60 ml. of cream
15 g. of milk powder
3 g. of stabilizer


Measure milk and cream, pour sugar and the chopped persimmon (which must be mature) then blend well in a blender.

Add stabilizer and milk powder.

Stir again then put the mixture in the ice cream (gelato) maker machine  and stir for about 30-40 min. or until you see a well mounted gelato.

Let stand for about 1 hour in the freezer.

Meanwhile, prepare the Rum sauce: take 1/2 cup of good quality liqueur and 2 tablespoons of brown sugar.

Mix them and let stand until ready to serve.

Finally pour persimmon gelato (ice cream) into a cup and pour over 2 or 3 tablespoons of sauce.

Ready to serve !!!


Valentina Pacini


Autumnal Persimmon Gelato

Autumnal Persimmon Gelato


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