Truffle and Cardamom Ice Cream - It's next level ice cream good.
The sweet spicy tones of cardamom are a perfect partner with the rich and
earthy truffle flavour of this ice cream.
You may be tempted to add more cardamom as this doesn’t seem like enough.
DON’T. You want just a bare whisper of cardamom playing a supporting role to the truffle.
Any more and it will overwhelm the truffle flavour.
If you find yourself reaching for the jar of cardamom pods, just imagine me standing there with my arms crossed and my eyebrows raised.
Enjoy!
Ingredients
Serves 8
300 ml pure cream
300 ml milk
1 vanilla bean, split or 1 teaspoon of vanilla extract
Approx. 20 grams of black truffle, grated
4 cardamom pods (or two drops of cardamom essential oil)
6 egg yolks
150 grams caster sugar
Method
Place the cream and milk in a saucepan.
Scrape in the vanilla seeds, bruise the cardamom pods with the handle
of a knife and add them too.
Bring to the boil, then turn off the heat, and
set aside for 10 minutes.
Place the egg yolks, sugar and vanilla extract in the bowl of an electric mixer.
Beat until pale and thick.
Carefully and slowly, add the milk and stir to combine.
Wash the saucepan and strain mixture back into it.
Add the grated truffles to the mixture and sit aside for ten minutes to infuse.
Cook over low heat, stirring, for about five minutes until it is thickened.
Set aside to cool, then refrigerate for 30 minutes.
Place in your ice cream maker and churn according to directions.
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