Pour 1 cup of the cream into a medium saucepan and add the sour cream, sugar, maple syrup, and cardamom spice. Cook over medium heat, stirring, until the mixture is smooth and dissolved, about 5 minutes.
Remove from heat and add the remaining cream, half and half or soy milk, persimmon purée and vanilla extract. Chill mixture for at least 8 hours, preferably overnight.
Pour mixture into your ice cream maker and freeze according to the manufacturer’s instructions. Add in the toasted almonds near the end of the process to allow for the almonds to be distributed evenly. Transfer ice cream a freezer container.