1. To make the <Cheese Snaps>*, line a microwave safe plate with parchment paper. Place 6, 1-tablespoon mounds of mozzarella cheese around the perimeter of the plate. Leave the space in the center of the plate empty. Sprinkle sugar over the cheese. Cook on HIGH (1200W) for 2 1/2 - 3 minutes. Remove the cheese when it is melted and browned even if it cooks less than the set time. Cheese snap will become crispy as they cool.

2. Freeze the ripe persimmons. (Persimmons can be stored in freezer up to 3 months.) Place a paper towel on the microwave turntable. Place the frozen persimmons across from each other and cook on LOW (30%) for 4 minutes to defrost half way. Take persimmons out, stem, seed and slice into eights.

3. Place the sliced persimmons in a food processor and chop finely. Add the sugar, vanilla extract, buttermilk (or half and half), and lemon juice and whirl. Pause food processor 1 – 2 times and scrape ice cream off the sides of the container. Whirl until smooth and creamy.

4. Wet a spoon with water and scoop ice cream into a dessert dish. Serve with a cheese snap.

* You cannot make <Cheese Snaps> without a sheet of parchment paper. If not available, you can substitute ginger cookies for <Cheese Snaps>.
* You can substitute with any fruit, such as peaches, apples, bananas or strawberries to make ice cream. For better flavor and color, do not peel the fruit skin, except bananas, of course.

For how long you should cook with your microwave oven, see Cooking Time vs Wattage Conversion.
For more tips of using Microwave Oven, see Sachiko's Guideline to Microwave Cooking.