Friday, September 10, 2010

cardamom almond ice cream

Oh dear. I now own an ice cream maker, and this spells trouble. For this recipe, I followed a basic vanilla ice cream recipe, added plenty of cardamom, and then threw in some candied almond chunks... and it's pretty delicious.

Cardamom almond ice cream
1. Make sure that the freezer chamber of your ice cream maker has been in the freezer for at least 24 hours, and you can't hear any sloshing around when you give it a little shake.
2. Whisk together 3 cups half-and-half, 3/4 cup of sugar, a tablespoon of vanilla extract, a teaspoon or so of ground cardamom, and 1/2 teaspoon salt. Cover and let sit in the fridge for an hour or two, or even overnight.
3. Assemble your ice cream maker, pour in the cream mixture, and process according to the manufacturer's directions. (For me that meant letting it run for about 20 minutes until nice and freezy.)
4. While the ice cream maker is going, roughly chop about 1/3 cup of raw almonds and toast lightly in a little cast iron skillet. Then add about 1.5 tablespoons of sugar and gently heat everything together until the sugar melts and covers the toasty almonds. Stick them in the freezer and let cool completely before giving them another quick chop if desired and then adding to the ice cream.
5. Transfer the ice cream to a container with a lid and stick in the freezer for an hour or so. Enjoy!

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