digestif

Fernet-Branca Ice Cream

heavy whipping cream

milk

honey

espresso powder

Fernet-Branca

kosher salt

Prepare your ice cream maker according to manufacturer’s instructions.

Prepare your ice cream maker

In a 4-cup measuring cup, mix the cream, milk, honey, espresso powder and salt together until thoroughly incorporated.

Add the Fernet-Branca to the cream mixture - beginning with 5 teaspoons and increasing to 7 according to taste.

Pour the cream mixture into the ice cream maker and churn for 30 - 35 minutes or until it reaches the soft set stage.

Transfer the finished ice cream to the freezer to firm up for at least 2 hours before serving.

Prepare the ice cream

Recipe: Sujeonggwa (Korean Persimmon Punch)

water

ginger

cinnamon sticks, rinsed

sugar

persimmons,

Pine nuts

The Kitchn

Emily Han

Step 1

Place water, ginger, and cinnamon sticks in a large pot and bring to a boil. Cover pot, lower heat, and simmer for 1 hour. Discard ginger and cinnamon sticks.

Step 2

Add sugar, stir to dissolve, and simmer for 10 minutes.

Step 3

Strain liquid into a pitcher or bowl and add the persimmons. Cool to room temperature and then refrigerate for at least two hours and up to a couple of days.

Step 4

To serve, pour into cups or bowls and garnish with pine nuts. The softened persimmons may also be added whole or sliced.

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Fernet-Branca Ice Cream

Recipe: Sujeonggwa (Korean Persimmo...

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Fernet-Branca Ice Cream

Recipe: Sujeonggwa (Korean Persimmo...

The most viewed digestif recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine