I don’t know if its the onset of summer [finally] or my recent sugar cravings, but I have been obsessed with ice cream lately. Not that I’m not always up for a great scoop, but lately, I’ve been making more ice cream at home. Ice cream is by far one of my faaaaaavorite things. Definitely in the top three for my favorite desserts. Ice cream is also infinitely customizable, which only adds to its allure. You basically have a base, then to that, you can adjust sweetness, and play with zillions of different flavors, or flavor combinations. Not to mention, you can then add other stuff to it– Be that caramel (as I’ve done here) or top it with brittle, or toffee, or mix in cookie pieces, fudge, ricotta, herbs, just about anything. Anything. You see why I love it so much? And, once you perfect your creme anglaise (base) its super easy to make at home. I use this Cuisinart ice cream maker, with the removable freezer bowl. Its works great for me, and it’s very affordable. There are lots of other options out there, and someday I’ll upgrade to one of these fancy schmancy more commercial models… but for now mine works quite well. I highly recommend getting one, its a fairly small investment, for a fairly big payoff. I had both cardamom and ginger in my kitchen already, so that’s what I did this time. I also served it with some bay salted caramel, that I had leftover from these sweet lovelies.
Ginger Cardamom Ice Cream
Inspired by one of the many amazing ice cream recipes from The Sweet Life, by Kate Zuckerman
2 C milk
2 C cream
1 C sugar
approx 2 T grated fresh ginger
6 cardamom pods, toasted, then coarsely ground
8 egg yolks
1 whole egg
approx 1/2 tsp flake kosher salt
Heat milk, cream, ginger, cardamom, and half the sugar, over medium heat on the stove. Once the sugar is dissolved, and the milk/cream is scalded, turn off the heat, and cover to steep with the flavorings for 20-30 minutes (or as long as you have time, up to an hour would produce a more intensely flavored finished product). Meanwhile, whisk eggs together with the rest of the sugar. Slowly stream the beaten egg mixture back into the warm cream, stirring constantly. Return to medium heat adn stir until thick, and the custard coats the back of a spoon. Pass the custard through a chinois, or mesh sieve, into a glass bowl, sitting in an ice bath. Discard the solids left in the sieve. Stir the mixture, over the ice bath, until very well chilled. Alternatively, if you have time, simply put the custard in the fridge, a couple hours or over night, until its well chilled. I simply don’t have the patience for that; therefore, I do the ice bath method. Patience is a virtue… whatever, I want my ice cream nooooooow… Once its chilled, churn it in your ice cream maker 30ish minutes, or until thick and creamy, then scoop it out into a plastic releasable container, and pop it in the freezer to firm up. About 45 minutes to an hour should suffice, for a soft set, amazingly delicious, complex and creeeeeamy dessert.
I scream, you scream…blah blah blah enjoy