Cured Persimmon Pudding
This butterscotch ice cream is our version of sticky toffee pudding. Perfectly ripe persimmons are hung in our kitchen for 6 weeks to cure (a technique called “Hoshigaki”, a Japanese style of drying persimmons). Once cured, these gems are cut up, baked into rich spiced cake pieces and folded throughout the ice cream with magical ribbons of gooey caramel.
Ingredients: Cashew milk, coconut milk*, cane sugar*, cocoa butter, coconut oil, brown sugar, vanilla extract, cinnamon, sea salt and nutritional yeast. Persimmon cake: almond flour, oat flour, cane sugar*, brown sugar, persimmons, coconut oil, cinnamon, baking soda, vanilla extract, apple cider vinegar, non-gmo cornstarch. Caramel: coconut milk*, cane sugar*, sea salt.