| Prep: 20 mins | Cook: 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 351 | 22g | 13g | 32g |
| sugars | fibre | protein | salt |
| 23g | 0g | 6g | 0.15g |
A bowl of my Green Cardamom and Vanilla Ice Cream is a truly heartwarming dessert – a way to sweetly cap off a dinner with family or to share a cooling treat on a balmy afternoon. This recipe is an exploration of my Louisiana roots and my French ancestry, a concoction that marries a diverse palette of flavors, just as my home city of New Orleans does. At once creamy and fragrant, this ice cream offers the charisma of French patisserie with a Creole twist, while also posing as a refreshing segue from the traditional éclairs and beignets I often spend my creative energies on. Of course, every scoop is also a testament to my undying love for dessert creation, a process as exhilarating to me as is sharing the end products with you all here at Your Gourmet Guru.
A Twist on a Classic
This Green Cardamom and Vanilla ice cream is a particularly fond favorite because it’s a luxurious play on a classic. We all love vanilla ice cream, it’s a childhood favorite, and this recipe elevates it to the next level. The inclusion of green cardamom imparts a unique floral and spicy accent, making the familiar taste of the vanilla much more interesting. In fact, the subtle, resinous flavor of green cardamom often reminds me of traditional Indian desserts like Sheera. But at the same time, the ice cream maintains that classic creamy sweetness that makes you come back for more!
Healthy Sweet Treat
This ice cream doesn’t only have great taste, it’s packed with unique health benefits, those of cardamom, making you feel not-so-guilty about indulging. From the perspective of traditional medicine and recent studies, cardamom has been associated with digestive health, and also has antioxidant and anti-inflammatory effects.
Another notable ingredient in this recipe is the vanilla bean. Apart from its alluring aroma and flavor, vanilla actually contains several antioxidants, including vanillic acid and vanillin. Additionally, not many are aware that it can also contribute to readers skin health, thanks to its content in B-vitamins.
Perfect Pair
In terms of pairing, this decadent dessert brings a wonderful element of balance to any meal. I particularly love serving it following a spicy Creole main, like jambalaya or gumbo. The sweet creaminess of the ice cream is the perfect counterpoint to the spice, offering a calming and satisfying finish. No less, it’s incredibly versatile, and pairs beautifully with a countless array of dishes — from crusty apple pie to mouthwatering poached peaches. Remember to top your already fruitful delicacy with some fresh pieces of your favorite fruit to add a burst of freshness and make each serving visually appealing!
What You’ll Need
- 2 cups of whole milk
- 1 cup of heavy cream
- 4 green cardamom pods, crushed
- 1 vanilla bean, halved and scraped
- 6 large egg yolks
- 3/4 cup of granulated sugar
- 1/8 teaspoon of sea salt
- 1 teaspoon of pure vanilla extract
- Fruit of choice for topping
Method
Step One
Combine the whole milk, heavy cream, crushed green cardamom pods, and scraped vanilla bean in a medium-sized saucepan. Place the pan on the stove and heat over medium heat until it begins to steam, but avoid letting it reach boiling point.
Step Two
While your milk mixture is heating, whisk together the large egg yolks and granulated sugar in a separate bowl until the mixture becomes smooth and pale.
Step Three
Once your milk mixture is steaming, slowly pour a small amount into the yolk and sugar mixture, while continuously whisking. This will temper the eggs and prevent them from scrambling. Continue to add the milk mixture bit by bit while whisking until you have added around half of it. Afterward, pour the entire mixture back into the saucepan.
Step Four
Cook the mixture over medium heat, stirring regularly until it thickens enough to coat the back of a spoon. This custard base should not come to a boil, or the eggs may curdle. Once thickened, take off the heat and add the sea salt and pure vanilla extract, stirring to incorporate fully.
Step Five
Let the custard cool down before straining through a fine-mesh strainer into a chilled container; this will remove the cardamom pods and any cooked egg bits. Once strained, cover the container and refrigerate for at least 4 hours, or preferably overnight to fully chill.
Step Six
Once the mixture is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. Once churned, transfer to a lidded container and freeze for at least 4 hours, allowing the ice cream to harden.
Step Seven
Finally, serve your homemade Green Cardamom and Vanilla Ice Cream with your fruit of choice on top.
