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Author Notes: A simple preparation that infuses a classic cream-yolk-sugar custard turned ice cream with sensual scents of cardamom and gentle hints of orange. The effect is surprising, exciting, seducing. Try and you shall see. —FrenchPressMemos
Makes 1 very full pint.
- 2 cups heavy cream
- 10 pods cardamom
- 1 tablespoon orange zest
- 4 egg yolks
- 1/4 cup sugar
- Preheat the oven to 350 degrees and toast the cardamom pods for 10 minutes.
- Grind the cardamom pods in a spice mill or coffee grinder that you only use for spices.
- Add the ground cardamom and orange zest to the heavy cream, blend, and place it in a nonreactive pan over medium-low heat until it comes to a very gentle simmer.
- Remove from heat. Cover and let it steep for 30 minutes.
- In a separate bowl, whisk the egg yolks with the sugar until the yolks become a shade of yellow lighter and the sugar is dissolved.
- Reheat the cream mixture to a very gentle simmer.
- Temper the eggs by adding very small amounts of the hot cream mixture to the eggs and stirring continuously until you add about 1/2 of the hot liquid in. Then pour the egg mixture in with the rest of the hot cream mixture.
- Return the pot to the stove on medium heat and stir continuously with a wooden spoon the mixture forms a custard that coats the back of the spoon, probably 3-5 minutes.
- Strain through a tamis or fine mesh sieve into a bowl set on ice water. Stir until cool to touch.
- Place in the ice cream maker for 25-30 minutes, depending on your type of ice cream maker. Freeze and enjoy!
- This recipe was entered in the contest for Your Best Recipe with Cardamom