Pre-cooking and cooking: in about half an hour, marinating: in about half an hour, freezing: in about 3 hours.
Cut fruit in half diagonally, remove flesh from peel with a spoon, place in a large enough bowl. Mix honey, lime zest and ~juice underneath, marinate for 30 min.
Grind the pulp, mix 400 g of the puree (if preparing with 900 g persimmons) in a wide chrome steel bowl with the whipped cream, leave the remaining puree to cool with the lid closed.
Beat the egg whites with the salt until stiff, add the sugar, continue beating briefly until the mixture is glossy, fold it exactly into the persimmon cream, freeze with the lid closed in about 120 minutes.
Serve: Thaw ice cream a tiny bit, stir in mixing glass until smooth.
Freeze again for about 1 hour, until the ice cream is repeatedly malleable.
Form balls with a mini-ball scoop, bring to the table with the persimmon puree set aside.
Tip: use sharon fruit instead of persimmon.
Can be prepared: Cook ice cream and puree 1 day in advance.
Keep the formed ice cream balls in the freezer on a baking sheet covered with parchment paper with the lid closed until serving.
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