Persimmon ice milk from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (page 893) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • GinaRhodes on September 03, 2025

    I had persimmon pulp to use up, but I would not recommend this recipe. The texture coats your mouth and dries it out at the same time. Granted, the same is true when the pulp is raw, but adding milk did not change this issue and this was not the key I hoped to letting the delicate flavor shine without baking it with warm spices. Back to the drawing board.

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