Have I mentioned that I have a soft spot for ice cream?
If not, I now hereby declare to the world that I am addicted to ice cream!
But I’m a picky ice cream eater. I dislike ice cream that are too airy (from what I’ve read on Cook’s Illustrated, different ice creams can have anywhere between 12 – 92% air by volume). I like dense ice cream that are creamy and coats your tongue in a good way and just packed with flavour.
My favourite brands have always been Haagen-Dazs and Ben and Jerry’s. But still, having the same brands and flavours gets boring over time.
So what do I do? Make my own ice cream!
So far I’ve made 5 batches of ice cream within a short 1.5 months. Strawberry balsamic ice cream was my first batch and everyone loved it. But this time I made something even better and totally blog-worthy — ginger cardamom ice cream!
I first had cardamom ice cream at my favourite local Indian restaurant. It was fragrant, refreshing and light, and it simply blew me away. Especially after a heavy meal of butter chicken and naan, it was the perfect sweet ending! Since then, every time I go to that restaurant, I have to have my fix of ice cream.
But since I can’t possibly visit the restaurant often just for ice cream (there are too many other restaurants to try!), I figured it would be time to attempt creating my own version at home.
But I didn’t it to be just cardamom ice cream. I wanted to play with flavour combos and give it a unique twist. So I thought of ginger. For some reason, I’ve grown so fond of the ginger flavour that I want it in everything (ex. candied ginger, steeped ginger tea, ginger dessert soup….) and so I thought, why not combine the two?
I found this recipe on The Delicious View and used it as the foundation but I modified the proportions slightly to create a creamier texture and stronger flavour as I really wanted my ice cream to deliver a strong punch of ginger and cardamom.
In a medium pot, add milk, cream, 1/2 of the sugar, ginger and cardamom. With medium heat, let the mixture almost come to simmer (watch for bubbles forming at the edges of the pot and steam starting to rise). Remove the pot from the element. Cover and let steep for 30minutes to 1 hour (I left it for 1 hour to get intense flavours).
Meanwhile, lightly beat egg yolks with the remaining sugar. Add a pinch of salt.
Reheat the cream/milk mixture back to a bare simmer, then take it off the element. Carefully scoop out 1/2 cup hot liquid and slowly add it to the egg mixture. Be sure to stir rapidly while adding the hot liquid (you don’t want to scramble your eggs). Repeat this 2 more times. Then, add the egg mixture to the pot of hot mixture.
Put the pot back on the element. On medium heat, constantly stir the mixture with a heatproof spatula. The mixture should slowly thicken. Test the thickness by running your finger through your spatula (it is the right consistency when there is a clear trail left before after your finger runs across it). Remove it from the heat immediately.
Have a sieve ready placed over a large bowl. Pour the hot mixture through the sieve into the bowl. Place the bowl in an ice bath to cool it rapidly. Ideally you want the mixture as cold as possible before putting it into the ice cream machine. Let it cool for a couple hours or overnight for best results.
Before you put the ice cream mixture into your ice cream maker, add in a dash of vanilla extract. Stir well and pour the mixture into your ice cream maker. Follow the manufacturer’s instructions. When your ice cream is done churning, place in the freezer for a few hours to reach perfect consistency.
Before serving, take it out 5-10 minutes ahead of time to let it slightly thaw and make it easier to scoop out. Enjoy!