Cardamom Ice Cream
Cardamom is one of those spices that is at home in sweet or savoury dishes and is found in dishes from Northern Europe to Southern India. This delicious ice cream is wonderful served with Christmas pudding, apple crumble or a chocolate orange tart.
250ml (1 cup) whole milk
250ml (1 cup) double cream
8 Herbie’s Green Cardamom Pods, bruised with the flat of a knife
1 tsp Herbie’s Vanilla Extract
150g caster sugar
4 free range egg yolks
If using an ice cream maker ensure the canister is freezing for 24 hours before use.
Combine milk, cream, cardamom and vanilla in a saucepan and heat until about to simmer. Remove from heat and allow to infuse for half an hour.
Whisk sugar and yolks until pale and fluffy.
Strain milk into egg mixture, stir to combine and return to saucepan over low heat. Continue stirring until mixture thickens and coats the back of a wooden spoon.
Pour into frozen ice cream canister and mix to manufacturer’s instructions. If not using an ice cream maker, pour into a lined tray and freeze for an hour or until setting around the edges. Whisk and return to tray until fully frozen.
- to make chocolate ice cream, add 1/2 cup sifted cocoa with the milk mixture
- add 1/2 tsp soaked saffron threads and 1 cinnamon quill with milk mixture for a more exotic ice cream
Keywords: ice cream, cardamom