ginger cardamom ice cream
Ingredients
3 cups lactose free half and half (or 1.5 cups whole milk + 1.5 cups heavy cream)
2/3 cup granulated sugar
8 cardamom pods, slightly crushed
1/4 teaspoon salt
3 tablespoons grated fresh ginger
4 large egg yolks
1 teaspoon vanilla
2 tablespoons vodka (optional)
Instructions
Prepare an ice bath by filling a large bowl with ice and water. Place a medium mixing bowl fitted with a fine mesh strainer inside the ice bath.
Heat half and half, sugar, cardamom and salt at medium heat until it begins to steam, stirring occasionally.
Remove from heat and add ginger. Cover and let steep for 1 hour.
Whisk egg yolks in a separate bowl. Slowly add 1 cup of heated cream mixture into egg yolks, whisking constantly.
Pour the egg yolk mixture into the cream mixture and return to stove.
Cook at medium low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon (about 170 F on an instant-read thermometer). Do not allow custard to boil!
Remove custard from heat and immediately pour through fine mesh strainer into the bowl over the ice bath.
Add vanilla and vodka to custard and stir.
Allow custard to cool to room temperature, stirring occasionally.
Cover with a layer of plastic wrap pressed directly over the surface of your custard. Place custard in refrigerator and chill until cold (I leave mine overnight).
Make ice cream according to ice cream machine instructions.
Serve immediately as soft serve ice cream. For a firmer consistency, freeze for a few hours before serving.
About this recipe
I love ginger, so this is one of my favorite ice cream flavors created so far. Use organic ginger if possible, because it will provide a fresher flavor and sharper kick to your ice cream. Be careful not to add the ginger before step 3 — raw ginger added to cold milk will curdle.
