This experience, though, wasn't quite as good. I used the alternate recipe I posted, which was 2 cups of pureed persimmons and the zest and juice of one lemon. I put it into the ice cream maker.
I actually was a little disappointed. The zest was too zesty, and the whole thing was a bit thick. When I made it before, just freezing it and partially defrosting it in a bag, then squishing it, I was much happier with the result.
Go figure.
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