Notes: Scoop soft-ripe Hachiya persimmon pulp from skin with a spoon and discard any seeds, or peel Fuyu persimmons, chop, and whirl in a blender to a smooth purée.
In a bowl, with a mixer on high speed, beat whipping cream until it holds soft peaks. Gently fold in persimmon pulp or purée (see notes) and purchased eggnog.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.