We love cardamon. In case you didn't notice already! So it was only natural for use to make an ice cream with it. And it turned out really good. The cardamom is just subtle enough to fully appreciate its nuance. It's a really different, really delicious ice cream that you won't find anywhere else! Give it a go!
Difficulty: 2 / 5
Step 1 - Place the bowl of your ice cream maker in the freezer, so it is ready to use when the custard is cool. In a large pot, warm milk and cream until hot and just simmering. Add in lightly crushed cardamom pods and allow them to infuse the milk mixture.
Step 2 - In a mixing bowl, whisk egg yolks and sugar until light and fluffy.
Step 3 - Gently spoon about half a cup of the warm milk mixture into the eggs and whisk until fully incorporated and the egg mixture starts to warm. Add another half cup of warm milk mixture and continue to stir, then transfer the egg mixture from the bowl and whisk into the pot of warm milk.
Step 4 - Continue to stir the milk-egg mixture until it starts to thicken and easily coats the back of a spoon. Remove from heat and place in a bowl or large liquid measuring cup. Place plastic wrap over the bowl and press it down so it covers the warm custard mixture. This will prevent a skin from forming. Place the bowl in the fridge and allow to cool completely.
Step 5 - When cool, transfer to the bowl of your ice cream maker and churn to manufacturer's instructions. Transfer to a tub or loaf tin, place in freezer, and allow to freeze completely.
Step 6 - Enjoy with a drizzle of rose syrup if desired for an extra decadent dessert.