Gelato is the Italian version of ice cream. Although there are many different recipes, some with eggs and some without, gelato is generally denser and creamier than commercial American ice cream.
In this recipe, Hachiya persimmon purée lends a pretty orange color to the gelato, while a cardamom-laced syrup adds a hint of spice. For a change of pace, serve with apple, pecan or mincemeat pie at Thanksgiving.
2/3 cup sugar
2/3 cup water
2 teaspoons light corn syrup
1/2 teaspoon ground cardamom
1/4 teaspoon salt
20 whole cardamom pods, lightly crushed
1-1/2 cups persimmon purée
2 tablespoons fresh lemon juice
1 cup heavy cream
1 cup half and half or whole milk
Place the sugar, water, corn syrup, ground cardamom, and salt in a small saucepan and bring to a boil over high heat, stirring to dissolve the sugar. Boil until the syrup reduces to 3/4 cup, 3 to 5 minutes.
Remove the pan from the heat and add the crushed cardamom pods (along with any seeds). Let the syrup cool completely at room temperature, then strain; discard the seeds and pods.
Pour the syrup into a large, clean bowl and add the persimmon purée, lemon juice, and creams. Whisk to blend, then cover and refrigerate the mixture until it is thoroughly chilled, at least 2 hours or overnight.
Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions.
Transfer the gelato to an airtight container and press a piece of plastic wrap against the surface. Cover tightly and freeze for several hours or until hardened.
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