Persimmon Ice Cream

3 eggs
1/2 cup granulated sugar (see note)
1/2 teaspoon ground allspice
Pinch of salt
2 cups half-and-half
1 (16 ounce) can sweetened persimmon pulp
1 tablespoon Cointreau

In the top of a double boiler, beat the eggs with a handheld electric just until broken up. Add the sugar, spices, and salt, and beat until well blended; add half-and-half. Cook over simmering water until the mixture is thickened and coats a spoon, about 7 or 8 minutes. Don't let it boil.

Remove from the heat and cool, then refrigerate to chill thoroughly.

Add 1 cup of the persimmon puree to the chilled custard and blend. Transfer the mixture to the chilled canister of an ice cream freezer and freeze according to manufacturer's instructions.

Combine the remaining 1/2 cup of puree with the Cointreau and drizzle a little over each serving of ice cream.

NOTE: Canned persimmon pulp comes sweetened. If you use unsweetened pulp, increase the sugar to 3/4 cup.