Though there is only a small amount of cardamom in this recipe, the spice plays a big role in bringing out the subtle flavor and fragrance of the persimmon.

　　Active time: 15 min Start to finish: 4 hr

　　

Ingredients

Makes about 1 qt

　　2/3 cup sugar

　　2/3 cup water

　　2 teaspoons light corn syrup

　　1/4 teaspoon salt

　　1/8 teaspoon ground cardamom

　　2 cups Hachiya persimmon purée

　　1 cup whole milk

　　1 cup half-and-half

　　2 teaspoons fresh lemon juice

　　

Special Equipment

an ice cream maker

　　

Step 1

Bring sugar, water, corn syrup, and salt to a boil in a 1 1/2-quart saucepan, stirring until sugar is dissolved, then boil syrup until reduced to 3/4 cup, about 5 minutes. Stir in cardamom and cool completely.

　　

Step 2

Stir together persimmon purée, cardamom syrup, milk, half-and-half, and lemon juice and chill, covered, until cold, at least 3 hours.

　　

Step 3

Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden.

　　Cooks' notes:

　　Persimmon milk can be chilled 1 day. Sherbet keeps 1 week.