Equipment
Ingredients
Custard Base
- 525 ml milk
- 1 vanilla bean
- 5 egg yolk
- 120 g sugar
Fruit and Flavoring
- 6 fuyu persimmons, ripe
- 15 ml rum
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 291 kcal
- Protein
- 6 g
- Carbohydrates
- 53 g
- Fat
- 7 g
- Fiber
- 5 g
- Sugar
- 43 g
- Sodium
- 47 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 171 mg
- Potassium
- 375 mg
- Calcium
- 130 mg
- Iron
- 0.7 mg
- Magnesium
- 23 mg
- Phosphorus
- 158 mg
- Zinc
- 0.8 mg
- Vitamin A
- 219 mcg
- Vitamin C
- 11 mg
- Vitamin D
- 1.9 mcg
- Vitamin E
- 1.5 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.26 mg
- Niacin
- 0.2 mg
- Folate
- 38 mcg
- Water
- 207 g
- Alcohol
- 1 g
Sources: USDA FoodData Central
Method
Heat the milk and vanilla bean in a saucepan over medium heat until it reaches approximately 80°C (176°F), just before boiling.
Remove the vanilla bean from the milk and discard it.
Whisk the egg yolks in a separate bowl until they become sticky. Gradually add the sugar and continue whisking until the mixture is pale and thick.
Slowly pour the hot milk into the egg yolk mixture while whisking constantly to temper the eggs.
Return the mixture to the saucepan over low heat. Cook while stirring constantly until the custard reaches 82°C (180°F) and thickens.
Remove the custard from the heat and let it cool at room temperature for 2 hours.
Remove the pulp from the persimmons and process in a blender until smooth.
Stir the persimmon puree into the cooled custard base.
Cover the mixture and refrigerate for 2 to 3 hours until completely chilled.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
Add the rum to the ice cream maker during the churning process.
Serve immediately for a soft consistency, or freeze for 1 hour to firm the gelato.
Chef's Notes
- Use only ripe Fuyu persimmons for the best flavor and texture. They should be soft to the touch but not mushy.
- When tempering the eggs, ensure the milk is hot but not boiling to prevent scrambling. A slow, steady stream while whisking is key.
- For a smoother gelato, strain the custard base through a fine-mesh sieve after cooking to remove any potential bits of cooked egg or vanilla bean.
- The rum not only adds flavor but also helps prevent the gelato from freezing too hard, contributing to a creamier texture. Add it towards the end of churning.
- Allow the gelato to 'ripen' in the freezer for at least 1-2 hours after churning for the best consistency and flavor development.
Storage
Refrigerator: 4 hours — For chilling the base prior to churning.
Freezer: 2 weeks — Store in an airtight container to prevent ice crystals.
Troubleshooting
Custard contains small lumps of cooked egg
Cause: The heat was too high or the mixture was not stirred constantly during cooking
Fix: Strain the custard through a fine-mesh sieve before cooling
Prevention: Use low heat and stir the bottom and corners of the pan continuously
Cultural Context
Gelato, Italy's beloved frozen dessert, is a testament to the country's rich culinary heritage. Originating in Florence during the Renaissance, it has evolved from simple fruit ices to sophisticated, creamy concoctions. This persimmon variation highlights the seasonal bounty often celebrated in Italian regional cuisines, particularly in autumn when persimmons are at their peak.
