No Churn Persimmon and Pumpkin Ice Cream

1. Add the persimmon pulp, Spiced Pumpkin Jam, condensed milk and salt to a large mixing bowl. Beat until thoroughly combined.
2. Add the cream and whisk to soft peaks.
3. Transfer to a 9x5 inch loaf pan and smooth over with a spatula. Cover the top of the ice cream with greaseproof paper and freeze for a minimum of 6 hours. To serve, remove from the freezer for 10-15 minutes to soften before scooping.