How To Make Orange Cardamom Ice Cream
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Steep orange zest and cardamom pods in heavy cream at a low simmer for 20-30 minutes.
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Meanwhile, whisk 2 eggs in a bowl until pale and frothy.
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Add sugar slowly, vigorously whisking it into the eggs before adding the rest. Then whisk 2 mins.
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Strain the heavy cream into the half & half. Slowly whisk it into the eggs and sugar.
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Transfer the mixture to an airtight container. Chill in the refrigerator 8 hrs or overnight.
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Churn the ice cream base according to your ice cream maker’s instructions. Usually about 20-30 mins.
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Transfer the ice cream to a freezer safe container.
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Stir in frozen chocolate chips or chocolate shards.
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Cover tightly and chill 1 hour before adding the hot fudge swirl.
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Remove 2/3 of the ice cream to a separate bowl. Layer ice cream and fudge in the container.
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Work fast so the fudge doesn’t melt the ice cream. Use a knife to swirl the layers. Cover & chill.
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Scoop and enjoy!
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the.practical.kitchen
The Practical Kitchen
Making food, that’s good enough. Pastry alum CSCA ‘21. Home cook.
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