Cardamom Ice Cream
Ingredients
- 1 cup plus 2 tablespoons half-and-half
- 6 each egg yolks
- 0 tbsp granulated sugar
- 1 cup whipping cream
- 0 tbsp granulated sugar
- 1 each whole vanilla bean, split down the center
- 1 each rounded teaspoon freshly ground cardamom
Instructions
- 1
In small heavy-bottomed saucepan slowly bring half-and-half to boil.
- 2
Place in refrigerator overnight, or chill in freezer briefly but do not freeze.
- 3
Cream egg yolks and 5 1/2 tablespoons sugar; set aside.
- 4
In 2-quart saucepan combine whipping cream, remaining sugar and vanilla bean and slowly bring to a boil, stirring frequently.
- 5
Remove bean; using point of paring knife, scrape vanilla grains from inside hull.
- 6
With fingers, rub off any cream or remaining vanilla grains and mix into cream.
- 7
Return the cleaned vanilla pods to the cream.
- 8
Add the cardamom.
- 9
Add about 1/3 of the cream mixture to yolks, whisking constantly.
- 10
Pour this mixture into saucepan, whisking constantly, and bring to just under boiling point.
- 11
Remove from heat.
- 12
Immediately place pan in cold water or over ice to stop cooking.
- 13
Stir frequently until cool.
- 14
Beat in chilled half-and-half and vanilla extract.
- 15
Put the completed custard in the refrigerator overnight.
- 16
When ready to freeze the custard, strain out the vanilla pods.
- 17
If you feel like kicking up the cardamom flavor you may add a bit more ground cardamom.
- 18
Place in ice cream maker and churn according to manufacturer's directions.