Cardamom Honey Ice Cream
This time last year, I was preparing to take two weeks holiday in Morocco. And what a lovely two weeks it was. In fact, this year, I am feeling nostalgic for the desert. Or was it dessert?
Most Moroccan desserts use a combination of the following flavours – almond, honey, cardamom and rose. I decided to make an ice cream using two of the above. I think it is quite a special flavour. Here it is:
Murphys Cardamom Honey Ice Cream
1 Cup (237ml) Sugar
5 Egg Yolks
1 1/8 Cups (266ml) Cream
1 1/8 Cups(266ml) Milk
2 tbs. (10g) Ground Cardamom
3 tbs. (65g) Honey
Yield: 6 Servings
What to do:
1. Beat the sugar and egg yolks together until thick and pale yellow.
2. Bring the milk to a simmer.
3. Beat the milk into the eggs and sugar in a slow stream.
4. Pour the mixture back into pan and place over low heat. Stir until the custard thickens slightly (around 70C). Use a thermometer, as at 75C the eggs will scramble!
5. Stir in the honey and cardamom.
6. Refrigerate over night.
7. Pass the mix through a fine sieve to remove the cardamom bits.
8. Whip the cream.
9. Gently fold in the custard.
10. Freeze using a domestic ice cream machine, or cover and place in the freezer.
1. Since it’s a mostly cold extraction with the cardamom, it will need a bit of time, so that’s why I have the mix rest over night.
2. To pasteurise the eggs, heat the custard to 73C and keep at that temperature for three minutes. Use a cooking thermometer, though, and keep stirring! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.
This entry was posted on Tuesday, February 6th, 2007 at 2:21 pm and is filed under Ice Cream. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.