Persimmons and cream "instant" ice cream

This is my slight adaptation of a recipe in "Fresh from the Farmers Market" by Janet Fletcher. She calls for freezing the persimmons whole and then cutting them into chunks. This is impossible! Here's how I do it.

Use VERY ripe (soft) Hachiya persimmons for this. Wash them, remove caps and cut into large chunks (about 8 chunks for a large persimmon). Pop these chunks onto a cookie sheet or freezer proof plate and stick them in the freezer until dessert time. The proportions given here work well for 2 large persimmons or 3 medium - about a pound of frozen chunks. Give them time to become well frozen before you plan to make the ice cream.

Place 1/3 cup sugar in food processor and add the frozen chunks. Process until the persimmon is finely chopped. Add 1/4 teaspoon vanilla. Then continue to process and with the motor running pour 1/2 cup buttermilk or half and half through the feed tube. You will have to stop and scrape down the bowl at least once. A little splash of lemon juice is good too - a teaspoon or two (taste and decide for yourself). That's it! Scoop it into pretty dishes and serve right away (or stick it back in the freezer for awhile if you want to do it ahead. I've never had any left over till the next day so don't know how well it keeps but I know it's still fine after a couple of hours in the freezer. Just be sure to use VERY ripe persimmons so you don't make anyone pucker!

This is pretty and yummy and if you use buttermilk it's as guilt-free as dessert can get...