My first memory of tasting Eggnog was when I was a little girl. Family friends invited me to travel to visit their Grandmother that lived in the country. Their Granny lived on a farm with cows, chickens and a big red barn. Whenever I taste eggnog it brings me back to this place. Make Eggnog and Persimmon Icy Cream and share.
Even now I remember being fascinated with the chickens running around the yard. At that point in my life, I am not even sure I had seen chickens other than on TV and on my plate. Before long, we were given a basket and sent to collect the eggs. Surely, my friend was familiar with this process because I don’t remember being scared of the chickens.
Food creates memories that last
Remarkably we survived the collection process and delivered our eggs to the kitchen. Upon our arrival, her Grandmother offered us some of her homemade eggnog. Truly, I didn’t know what it was but everyone else seemed excited. Soon a glass of homemade eggnog appeared. Are you surprised that I fell in love with the thick and creamy concoction.
It was unlike anything that I had ever tasted. To this day, I have no idea which family friend I traveled with in Louisiana. Yet, I vividly remember the farm and chickens. Freedom of running around the yard without a care in the world stays with you forever.
Most of all, I remember that first sweet taste of creamy eggnog and the luxury of it. Today, I have my version of homemade eggnog and use my farm fresh eggs. My eggnog is a kicked up version with Bourbon.
Finally fall brings the persimmons and when they start to ripen, its time. Time to marry together eggnog and persimmons for a yummy treat. Eggnog and Persimmon Icy cream is a marriage made in heaven. Enjoy my version of icy-cream. Not icy. Not ice cream. It is somewhere between.
| Servings | Prep Time |
| 8-10 People | 30-40 Minutes |
| Cook Time |
| 5 Minutes |
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Delicious Eggnog and Persimmon Icy Cream created with freezer in lieu of using Ice cream machine. I have named it Icy Cream because of the tiny ice crystals that form with dessert. It is not exactly as smooth as standard ice cream, yet it makes a yummy dessert.
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- 1 Cup Sugar
- 1 Tablespoon All-Purpose Flour
- 1/4 Teaspon Salt
- 2 Cups Whole Millk
- 1 Cup Heavy Cream
- 1 Cup Egg Nog
- 1 Cup Persimmon
- 1 Teaspoon Vanilla Extract
- In saucepan, add sugar, flour, salt and stir. Turn heat on low and whisk in the milk until blended well. Stir and heat milk without burning. Turn off heat.
- In a bowl or measuring cup whisk eggs.
- Pour Milk mixture into blender and turn on low. Pour in eggs and stir on low. Add in egg nog and heavy cream.
- Chop persimmons into the bite size that you desire in your icy cream and add to blender. Add in vanilla extract and blend.
- Pour blended icy cream mixture into a tupperware container and cover. Place in freezer for overnight stay.
- Thaw on counter for 20 minutes. Check that a knife will slide through. If not, allow to sit another few minutes. Slide knife through mixture to cut into smaller pieces. Knife should slide thorough easily.
- Dump into Mixer and blend well for 10-15 minutes.
- Pour back into tupperware container and freeze overnight.
- Scoop and serve.
- Lagniappe: If you are not a big fan of Eggnog, replace eggnog with heavy cream equal amount, and increase 1 more cup of persimmon
- Recipe: Adapted from Ice Cream Cookbook by Marble & Gar Hoffman Old-Fashioned Vanilla Ice Cream. Their version uses a ice cream maker.
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this does sound yummy! A recipe for your egg nog would be very helpful as well….(although, I have a stash of it.) 🙂
A stash is always a good thing. I will try to post the eggnog recipe this weekend. Thank you for asking!
What’s the recipe for egg nog. Don’t know if the stores still selling it since Christmas is over
I will try to post a eggnog recipe this weekend. Thank you for asking!
Yum. Come make me some!!! I’m sure that’s good for breastfeeding! 😉
I am packing my bags now.