INGREDIENTS

• 400 g/14 oz sweetened condensed milk
• Pulp of 1 vanilla pod
• 500 ml/18 fl. oz. cream
• 125 g/4 oz blueberries

Toppings:

• 50 g/2 oz butter
• 3 persimmons
• 50 g/2 oz sugar
• 150 g/5 oz mixed nuts

HOW TO MAKE IT

1. Freeze the STAUB Cocotte 22 cm in the freezer.
2. Pour the condensed milk into a mixing bowl and stir in the vanilla pulp. Whip the cream until stiff. Wash the blueberries, drain well and puree finely.
3. Stir a third of the cream into the condensed milk to loosen it up a little. Then fold in the rest of the cream. Pour the mixture into the frozen cocotte and freeze in the freezer for approx. 6 hours. Stir every 30 minutes so that no large ice crystals form.
4. Once the ice cream is slightly frozen, stir in the blueberry puree so that the vanilla ice cream is slightly marbled. Then finish freezing.
5. For the topping, wash the persimmons and cut into slices. Melt half the butter in a STAUB frying pan. Add a few slices of persimmon and fry on both sides. Sprinkle with the sugar and allow to caramelize. Then remove and keep warm in a STAUB gratin dish. Prepare the remaining slices of persimmon with butter and sugar in the same way.
6. To serve, arrange the persimmon slices with the vanilla and blueberry ice cream and sprinkle with nuts.

TIP

1. Customise your ice cream: Other types of fruit, such as peaches, can be used instead of persimmons.
2. The cast-iron cocottes from STAUB are an excellent mold for making ice cream. The cold is transferred evenly to the ice cream mixture so that it freezes quickly and evenly.