Gorgeous Cardamom Dairy Ice Cream
Home-made Ice-cream Recipe Flavoured with Cardamom Seeds
Aug 21, 2008
Home made ice cream doesn't take long time to make. However, it takes four hours to freeze, so it is best to plan well in advance. Once frozen, this ice cream can be kept in the freezer for your special occasion.
This method involves whisking eggs and cream and then carefully combining them. This avoids the need to keep beating the ice cream while it is freezing.
Cardamom Spice
This is a deliciously different ice-cream using a middle-eastern spice which is often associated with savoury dishes. However, be assured that cardamom is a wonderful flavouring for ice cream that will get your family begging for more.
Why Make a Custard?
Unfortunately, due to mass production techniques, many eggs contain bacteria. In order to ensure safety for children and the elderly, it is wise to make a custard so that the egg yolks are pasteurised, rendering them safe.
This custard mixture will be flavored with the cardamom seeds and then partially frozen before adding to the other ingredients. This amount will serve 4-6 people.
Ingredients
- 4 medium Fresh Organic Free Range Eggs
- I cup of milk
- A generous cup of Fresh Whipping Cream
- Half a cup of fine grain sugar - or more if you like a sweeter dessert
- 6 Cardamom Pods
Method
First place the cardamom pods into a mortar and pestle. Grind them to break them open and remove the pods. Grind the little black seeds to a fine powder which will be added to the custard.
Make an Egg Custard
Separate the eggs, placing the yolks in a pan with the milk. Stirring the whole time over a low flame, heat the egg milk mixture very carefully, without boiling. When the mixture “coats” the back of the spoon it is ready. Add the powdered cardamom seeds at this stage and remove the custard from the heat before it curdles.
If it does curdle (i.e. separate out), don’t worry, you can still use it and it will still taste gorgeous. Place the custard in a tray in your freezer and leave there until it is half frozen. Mash it well and return it to the freezer.
The Other Ingredients
Place the egg whites into a generous bowl. Whisk the egg whites until they thicken. Gradually add in the fine grained sugar until you have a stiff meringue that can hold peaks.
Whisk the cream until it is light and airy.
Mixing the Ingredients Together
Fold the meringue into the whipped cream, one spoon at a time. Folding means scooping the mixture up and over the top, thereby trapping as much air into the mix as possible.
Take the semi-frozen custard and mash it well to break up the ice crystals. Fold it into the meringue-cream mix as quickly and lightly as possible. Place the whole lot into a plastic freezer container, cover and put into the deep freeze.
Ice Cream Makers
Of course, if you are fortunate enough to possess an electric ice cream maker, you would follow the manufacturers instructions using the ingredients given. We would still recommend making an egg custard mix in order to pasteurise the eggs before putting it into the ice cream maker.
Serving Suggestion
Serve with a few blueberries, strawberries or other favourite fruits and a thin Scottish Shortbread biscuit
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