Cardamom Ice Cream
25 minutes
Creamy cardomom and vanilla ice cream easily made without an ice cream maker. This recipe is originally from 'Savoring Spices and Herbs' by Julie Sahni.
3 people made this
Ingredients
Serves: 6
- 1 teaspoon Herbie's Spices Whole Green Cardamom Seed, crushed
- 3 cups light cream
- 3/4 cup sugar
- 4 large eggs, separated
- 1 Herbie's Spices Vanilla Beans (Mexican Gourmet), split lengthwise
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- Combine cardamom, cream and sugar in a saucepan and bring to the boil, stirring often. Remove from heat.
- Lightly beat egg yolks and gradually whisk in 1 cup of the hot cream.
- Stir into the remaining cream and return to heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
- Beat egg whites until soft peaks form, then beat in the hot custard until well blended. Add vanilla bean and allow to cool completely.
- Strain the custard and freeze.
- When ice particles form around the edges, beat again and return to freezer.
Additional Tips
To make a creamy ice cream, repeat the final step two or three times. This breaks up the long icicles, making the ice cream a softer texture.
