Put the persimmons through a ricer.

Add the sugar and lemon juice.

Whip until thickened, but not stiff.

Fold in the whipping cream.

Still-freeze in a mold or in foil-covered refrigerator trays.

To make still-frozen ice cream in freezer trays, prepare as in the following recipes. After about 2 hours of freezing, remove tray from freezer and beat contents well. Return to freezer. Repeat the beating in about 2 hours and again in 2 more hours if crystals appear on the surface. Refreeze after each beating. Cover the tray closely each time with plastic or foil. Do not store more than 24 hours if you want a satisfactory texture. You may form individual parfaits before the last freezing in stemmed tall parfait glasses, layering the ice creams between preserved fruits and sauces.