Pectin of the persimmon and Calcium of the ice cream and milk bind together and firm up like jelly.
https://www.youtube.com/watch?v=b1L6XCSaRZU
Make sure you use plain 100% milk and very ripe persimmon. (Somehow, yogurt or any other drinks with Calcium does NOT work.)
Many people say it perfectly tastes like pudding. Well… I don't think so. The texture is still persimmon (juicy). What do you think?! Please try out and let me know how you like it ;)
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Food Science! 3-Ingredient Vanilla Pudding
Difficulty: Super Easy
Time: 3min + cooling time
Number of servings: 2-4 small cups
200g (7.0oz.) ripe or overripe persimmon
90g (3.2oz.) vanilla ice cream
6 tbsp. plain 100% milk
*Ingredients without ice cream
200g (7.0oz.) ripe or overripe persimmon
100ml plain 100% milk
1 tbsp. sugar *if you like
a few drops of vanilla extract *if you like
Directions:
1. Put everything in a blender and process until smooth.
2. Pour it into small containers. Cool in the fridge for about 3 hours until firm.
Unripe one may take about a day to firm up. Overripe one may take less than 3 hours.
↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/11/blog-post_24.html
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