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
Servings: Makes about 1 qt.
- 2/3 cup sugar
- 2/3 cup water
- 2 teaspoons light corn syrup
- 1/4 teaspoon salt1/8 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
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.
Stir together persimmon purée, cardamom syrup, milk, half-and-half, and lemon juice and chill, covered, until cold, at least 3 hours.
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.
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