Persimmon Gelato With Rum

Preparation

1. Step 1

   Scald the milk and vanilla bean but do not let them boil. Angrily throw away the bean.

2. Step 2

   Beat the egg yolks with a whisk until sticky, then gradually whisk in sugar until the mixture pales and thickens, forming the famous ribbon.

3. Step 3

   Whisk in the scalded milk, then return the mix to the heat or to the top of a double boiler and continue whisking — more leisurely this time — until the liquid is thick enough to coat the back of a spoon. Don't let those yolks come anywhere near scrambling!

4. Step 4

   Cool at room temperature for a couple of hours.

5. Step 5

   Remove the pulp from the persimmons and either puree it in a blender or pass it through a food mill. Then stir the pureed fruit pulp into the room-temperature custard and refrigerate for 2 to 3 hours.

6. Step 6

   Add the mixture to an ice-cream maker and follow the manufacturer's instructions. In the process, add the rum.

7. Step 7

   Eat right away or freeze for another hour.