In a blender or food processor fitted with a metal blade, puree the persimmons with lemon juice, sugar and corn syrup. In a small saucepan, sprinkle the gelatin over the milk; let stand for 1 minute. Cook and stir over low heat until the gelatin dissolves. Combine with the persimmon puree. Stir in the yogurt. Freeze in an ice cream maker according to the manufacturer's directions. Makes about 1 quart. Note: Hachiya, a fig-shaped persimmon, has a bright golden-orange color and should not be used until it is very soft. The tomato-shape Fuyu is reddish-orange and may be used when soft but slightly firm. Penny Halsey (ATBN65B). Nutrition: 117 calories, 3g protein, 27g carbohydrate, 1g fat, 2mg cholesterol, 28mg sodium.