CARDAMOM & SPRING ROSE ICE CREAM
This Cardamom & Spring Rose ice cream was inspired by two cities: London and Paris.
London, with all of its fantastic Indian restaurants, taught me to love Cardamom. Savory or sweet, cardamom is capable of complementing a wide range of flavors.
And Paris, with all of it’s Maghreb restaurants and flowering gardens, taught me that One: There’s more than one way to use a spice, and Two: Roses can smell divine even in the middle of a city.
This flavor pairing is so delicate and bright it feels like a Spring morning in the garden.
Enjoy!!
Ingredients:
(Makes about a half quart)
1 cup heavy cream (240 mL)
1/2 cup whole milk (120 mL)
1/4 cup sugar ( 55 grams )
1/2 tablespoon ground cardamom ( pinch )
1 teaspoon rose water or to taste (2.5 mL / a small splash)
1/4 teaspoon salt ( small pinch )
4 large egg yolks
Tools:
Heavy Bottom Pot or Double boiler (Don’t have a Double Boiler? Don’t worry, just place a medium bowl over the top of a pot with a an inch or two of water simmering in the bottom.)Whisk
Sieve
Large bowl & smaller bowl (ice bath)
Wooden spoon or Heatproof Spatula
Thermometer*
*Ideal, not essential
Instructions:
1. Fill a large bowl with cold water and ice. (This will become an ice bath for cooling the custard later on.)
2. Pour half of your heavy cream into medium bowl and set aside. Make sure to have a sieve nearby for later.
3. Warm the other half of your heavy cream, milk, sugar, cardamom, and salt in your heavy-bottom pot or double boiler over medium heat. Stir until the sugar and salt are dissolved and steam begins to rise from the top.
4. Whisk the egg yolks in a medium bowl. Once it is uniform, add a tablespoon of the dairy mixture while still whisking. Repeat until you have added about three to four tablespoons of the dairy mixture into the yolks. Pour the yolk mixture into the rest of the dairy mixture. Stir continuously, making sure to mix the bottom of the bowl as well. (Try to keep the heat at medium-low - under 80 degrees Celsius). The custard will be done cooking once the mixture is thick enough to coat the back of the spoon. Run your finger across the back of the spoon. If the custard remains separated, it is done cooking.
5. Strain the custard into the reserved bowl of heavy cream and stir. Float the bowl in your ice bath and stir until it cools completely (5 - 7 mins).
6. Refrigerate in an airtight container for at least four hours. Letting it sit even longer, perhaps overnight, is even better.
7. When you are ready to churn, stir the rose water into your cold custard. Follow the churning instructions of your ice cream maker. Pour your chilled custard into your machine and let it churn until it has the texture you desire.
8. Store the ice cream in a pre-chilled, air-tight container and freeze!
This Cardamom and spring Rose ice cream will keep for about one week.
Notes :
+ Use a light hand when adding the cardamom and rose. You want a balance of the two. Not one dominating the other.
+ Rose water is not the easiest ingredient to find, especially in a small town. (I know from personal experience.) You can find Rose Water at Middle-Eastern and Asian grocery stores often. Luckily an increasing number of health food and grocery stores are beginning to carry it. If you don’t have either, consider buying it online.
+ Avoid serving this ice cream with any heavier flavors like chocolate (unless it’s white ). These are two delicate flavors that will be easily overpowered by rich flavors.
Great pairings for Cardamom & Spring Rose:
Sweet: Chai, Coconut, Mango, Raspberry, Lychee, Orange Blossom, Cream (lassi, whipped cream, ice cream), Lightly flavored cakes (madeleines, almond cake, angel cake), Short bread, Cinnamon, Ginger, Strawberries, Stone Fruits, Riz au lait (European Rice Pudding)
Savory: Pistachio, Indian food (curry, biryani, roghan josh) Fatty spiced foods, Nuts (almond, cashew, walnut)
