Oil, to coat
1/3 cup raw pistachios
1 quart (2 pints) of vanilla, almond, or pistachio ice cream
Caramel sauce **
* This recipe can be easily multiplied or divided (each serving comes out to 2 persimmon halves, 1 heaping tablespoon pistachios, 1 cup of ice cream, and 2 tablespoons of caramel sauce). These are very big servings, so feel free to scale things back accordingly.
** This recipe for caramel sauce is pictured here, but you can also use store-bought. If you’re going to use the pictured sauce cold, thin it out a little with some water or milk, until it’s a pourable consistency.