Directions

1. Over medium-low heat, combine the sugar, cornstarch, and 1 cup of the whole milk. Whisking constantly, bring the mixture to a gentle simmer and cook until slightly thickened.
2. Add the ginger and gradually add the remaining milk, bringing the mixture back to a gentle simmer between additions.
3. In a separate bowl, temper the egg by slowly adding ½ cup of the hot mixture and whisking.
4. Slowly add the tempered egg to the remaining milk mixture.
5. Whisking intermittently, cook the recipe for 10 minutes before cooling at room temperature.
6. Once the mixture has cooled, incorporate the persimmon puree and chill the recipe for 1-2 hours.
7. Add the mixture to the chilled canister of an ice cream maker and follow manufacturer’s instructions to freeze and churn.
8. Make the persimmon sauce by combining all of the ingredients in a saucepan and simmering over medium-low heat until reduced.
9. Garnish with ginger cookies and serve immediately with persimmon sauce or scoop the ice cream into a resealable container and keep frozen.