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.