Swedish Cardamon Ice Cream
Published 2024-07-22
If using the freezer method it makes sense to turn your freezer to the coldest setting a few hours ahead of time.
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Recipe: Makes about 1L
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8 egg yolks
400 ml (1 3/4 cups) heavy cream
400 ml (1 3/4 cups) milk
200g (2/3 cup) powdered sugar (you could use granulated sugar but it will be a lot more work!)
1T cardamon kernels, removed from pods and optionally fresh ground
Heat the cardamon, milk, and cream on the stove to bring to a boil.
Beat the eggs and sugar together until light and fluffy.
Rapidly whisk the boiled milk mixture while slowly adding the egg yolk.
Set back on the heat to bring back up to about 85C/185F. DO NOT BOIL
Pour into a container and set in fridge to cool for a couple hours.
From here you can put this in an ice cream churn, or you can follow the freezer method below.
If using a freezer directly:
Pour mixture into a bowl, and set in the freezer for 15 minutes at a time, whisking in between freezing sessions. Make sure to get all of the frozen stuff off the sides.
When to approximately the consistency of soft serve ice cream use a hand blender, food processor or similar to break up the ice crystals. transfer to a shallow dish to freeze solid. Then reset your freezer temperature to its normal setting.