Caramel cardamom ice cream
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* PLUS Cooking time: 15 minutes, Freezing Time: 60 minutes
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Adapted from Chef Tiffany Derry's recipe
1 cup plus 2 tbsp
, peeled and toasted or 1 tsp ground cardamom
, scraped, or 1 1/2 tsp vanilla extract
1 1/4 cups
- Stir sugar with 2 tbsp water in a large heavy-bottomed saucepan and set over medium. Stir until sugar dissolves, about 3 to 4 min. Increase heat to high. Bring to a boil, without stirring, until mixture turns amber, 2 to 3 min. Remove from heat and immediately whisk in cream, cardamom and vanilla. Sauce will bubble up and start to harden at this point. Place pan back on burner over medium-low. Continue whisking until smooth, about 1 to 2 min. Add milk and bring to a simmer.
- Whisk yolks in a medium bowl until lemony yellow, about 2 min. Gradually whisk hot milk into egg mixture, then return to pan. Cook over medium-low, stirring constantly, until thickened enough to coat the back of a wooden spoon (do not let it boil), about 15 min. Pour through a fine sieve into a bowl and cover surface with plastic wrap to prevent a skin from forming. Chill in freezer until cold, about 1 hour.
- Scrape into a cold ice cream maker bowl and freeze according to manufacturer’s instructions, about 30 min to 45 min.
Test Kitchen tip:
Freeze ice cream container overnight for best results.