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Associate.com - Share Your Recipe!

Recipe Name: Persimmon Ice Cream #2 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 16

Ingredients:
4 Junket tablets
1/2 Cup(s) Warm Water
4 Eggs
1 Eagle brand milk
1 Milnot
1 1/2 Cup(s) Sugar
1 Cup(s) Persimmon pulp
2 Quart(s) Milk
Directions:
Dissolve junket in warm water. Beat eggs, persimmon pulp,
sweetenedcondensed milk and sugar with electric mixer. Add Milnot and
milk, pourinto a 6 quart kettle and heat to lukewarm. Add junket
dissolved inwater. Pour into home freezer. Allow to set for 10 to 15
minutes oruntil set like custard. Freeze according to freezer
directions. RandyRiggDate: Thu, 20 Jun 1996 20:07:54 -0500From:
pickell@cyberspc.mb.ca (S.Pickell)MM-Recipes Digest V3 #172From the
MealMaster recipe list. Downloaded from Glen's MM RecipeArchive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 151
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 56.3mg
Sodium: 75.5mg
Potassium: 188.5mg
Carbohydrates: 24.7g
Fiber: 0g
Sugar: 24.9g
Protein: 5.6g


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