Persimmon Ice Cream

I have only made ice cream once or twice in my life. It is persimmon season so I have a lot of puréed persimmon pulp. I am trying to figure out a good way to incorporate this into an ice cream recipe. I have been reading up on it and it’s a little overwhelming. This is a recipe that was shared with me but (1), I would prefer a measurement of how much pulp rather than “4-5 persimmons” and (2) I am worried about the sweetness and texture. These persimmons are the native U.S. variety and they are really sweet. I like the idea of making this a spiced ice cream with perhaps some nutmeg or ginger etc.

I have borrowed an ice cream maker from the local tool share. I am open to any and all suggestions. I was trying to determine a good base and how to adjust for the purée.

TIA!