Cardamom Ice Cream Recipes

Steps:

• In a bowl, beat cream until doubled in size; set aside. In another bowl, dissolve espresso powder in 1 teaspoon warm water. Gently fold together whipped cream, dissolved espresso, condensed milk, yogurt and cardamom until incorporated. Cover with plastic wrap and freeze until solid, 6 hours. Heat oven to 350°F. Coat a baking sheet with cooking spray. Place phyllo on baking sheet and coat with cooking spray; fold in half and coat with cooking spray again. Bake until brown and crisp, 7 to 8 minutes. Let cool; shatter phyllo with your hands into small shards. Divide ice cream, phyllo pieces and figs among 6 bowls.

Steps:

• In a large heavy-bottomed saucepan, combine the heavy cream, milk and 1/2 cup of the sugar. Bring to a boil, and immediately remove from heat. Add crushed cardamom pods, cover and allow to steep for 20 minutes. Pour through a fine strainer into a clean saucepan, and discard the contents of the strainer.
• In a large mixing bowl, combine yolks with remaining 1/2 cup of sugar. Whisk until blended. Place milk mixture over medium heat, and bring to a boil. Gradually mix 2 cups of the hot liquid into eggs, then pour egg mixture into saucepan of boiling milk. Whip constantly until thick and creamy, about 3 to 4 minutes.
• Remove saucepan from heat, and strain contents into a mixing bowl. Place bowl in a container of ice water to cool. When ice cream base has chilled, freeze in an ice cream maker, according to manufacturer's instructions.

Steps:

• Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water.
• Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Then crush the cardamom pods with the flat of the blade of the knife.
• Place the milk in a separate pan and heat to just under boiling point, then add the sugar, vanilla seeds, and cardamom pods. Stir until the sugar is dissolved.
• Using a strainer to catch the crushed cardamom pods, pour the milk into the melted chocolate and stir. Add the cream, stir well, and leave to cool at room temperature.
• Once cool, pour into an ice-cream maker and churn following the manufacturer's instructions. Keep in the freezer until required.

Steps:

• Combine the milk, cream, saffron and bring to a boil in a heavy saucepan .
• Remove pan from heat and let cream mixture stand, covered, for 1 hour.
• Return pan to the heat and bring mixture to just simering.
• In another bowl, whisk egg yolks, sugar and pinch of salt together.
• Add 1/2 cup of the cream mixture to the eggs & blend to temper them.
• After mixing, add the rest of the cream to the egg mix in a steady stream, whisking to blend well.
• Pour the entire mixture back into the pan.
• Cook this custard over moderate low heat, stirring until a thermometer reaches 170°F.
• Strain through a fine sieve into another bowl and stir in cardamom.
• Let custard cool completely and freeze in ice cream freezer according to manufacturer's recommendations.
• Add pistachios during last few minutes of freezing/churning time.

Steps:

• Split each cardamom in half, lengthwise.
• Combine cardamom, coconut milk, sugar, 1 1/2 teaspoon rum, and vanilla extract in a pot. Simmer mixture over low heat, stirring occasionally, about 20 minutes. Remove mixture from stove and stir in remaining rum.
• Pour mixture through a strainer over a freezer-safe container to catch the cardamom pods; discard. Cover the container and freeze until firm, 5 hours to overnight.

Steps:

• Allow egg yolks to sit at room temperature for 30 minutes, then whisk together with sugar until the mixture is lemon-yellow and creamy.
• Whisk together the milk and the cream in a large saucepan. Cut the vanilla bean in half and scrape the vanilla seeds into the liquid, then toss the vanilla bean halves in as well. Stir in the tablespoon of freshly ground cardamom.
• Bring the milk to a low simmer over medium-high heat, stirring constantly. When the mixture reaches the scalding point, remove from the burner.
• Slowly and gradually stir the warm milk into the egg yolks in a very light stream, whisking strongly to prevent the yolks from curdling. After all of the milk has been incorporated, strain the mixture through a fine sieve or colander back into the saucepan.
• Set the burner to medium heat and cook the custard until it reaches a simmer and starts to thicken, about 8 minutes, stirring vigorously the entire time. When it is thick enough to coat the back of a spoon, remove from heat. Cover and refrigerate for at least 1 hour or overnight.
• Finish the ice cream by placing the chilled cardamom mixture in an ice cream maker and freezing in accordance with the manufacturer's instructions.
• Alternatively, you can complete the ice cream in your freezer: just place it in the freezer for 20 minutes, remove and whisk strongly, return it back to the freezer for another 20 minutes, then repeat this process until the mixture has frozen into the proper consistency.