What’s cooking today: Orange-cardamom ice cream

My basic French ice cream recipe can be adapted in many ways. It started as vanilla ice cream in the French tradition of first making a crème anglaise, which then freezes without any problems. I use a stainless steel bowl to freeze it because I like how the steel conducts the cooling so effectively and helps it freeze quickly.

Since then, I have adapted it several times. It was red prickly pear ice cream, orange blossom ice creamand even coca-cola ice cream.

The joy of this recipe is that you don’t need an “ice cream maker“, anything (I’ve seen some on TV but my interest in them doesn’t go any further); this recipe requires no churning. You have just made the custard, chilled it and frozen it. As before. Marvellous.

Ingredients

Yolks of 6 large eggs

½ cup powdered sugar

½ cup orange cardamom syrup

1 and ¼ cups/ 310 ml whole milk

1 and ¾ cups/ 430 ml cream, unwhipped

¼ cup powdered sugar

¼ tsp salt

Method

First prepare an orange syrup and give it enough time to cool down to room temperature. Squeeze the juice from 4 large oranges into a heavy-bottomed saucepan. Add 10 cardamom pods and bring to a boil. Boil rapidly until reduced to syrup. Leave to cool completely then fish out the cardamom pods and discard them.

Whisk the egg yolks in a metal bowl with ½ cup powdered sugar until creamy and pale yellow. Put aside.

In a saucepan, heat the cream and the milk with a pinch of salt and ¼ cup of caster sugar over very low heat. Stir until the sugar is dissolved. Warm the orange syrup a bit, then whisk it into the dairy mixture until well incorporated.

In a thin stream, pour the milk mixture into the bowl with the creamed egg and sugar mixture, stirring constantly with a wooden spoon, until the mixture is smooth. Pour it back into the pan and return to low heat, stirring or whisking all the time, until it thickens into a custard like a Custard and coat the back of a dessert spoon.

Pour it into a metal bowl and put it in the freezer. It doesn’t need to be stirred every few hours; leave it alone and it will freeze perfectly in six hours or more.

Take it out of the freezer about five minutes before serving, so that it softens slightly. Try it after my Saag Gosht and my Kashmiri Pulao. DM/TGIFood

Tony Jackman is Galliova Food Champion 2021. His book, foodSTUFF, is available in the DM store. Buy it here.

Mervyn Gers Ceramics provides tableware for the styling of certain TGIFood shoots. For more information, click here.

Follow Tony Jackman on Instagram @tony_jackman_cooks. Share your versions of his recipes with him on Instagram and he’ll see them and respond to you.

About Thomas B. Countryman

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