Cardamom Custard
Aromatic, Herbal, Citrus, and Luxurious
PREP: 30mins || COOK: 40min || CHILL: 8hr // CHURN: 20-30mins
Custard Base
4 Large Egg Yolks
1/4 White Sugar
1/2 Cup White Sugar
1 Cup Whole Milk
2 Cups Heavy Cream
12 Cardamom Pods Crushed
Orange twists of one Orange
1/4 Tsp of Kosher Salt
1/2 Tsp Vanilla Extract
Custard Finish
1 Cup & 2 Tbsp Heavy Cream
Zest of one Lemon
1 Tbsp Lemon Juice (lil more)
1/2 Tsp Vanilla Extract
1/4 Tsp Kosher Salt
Optional
1 Drops Yellow Food Coloring
2 Drops Blue Food Coloring
Make the Custard Base
Combine egg yolks and 1/4 cup Sugar in a medium sized bowl (whisk thoroughly)
Meanwhile, heat Cream, Milk, 1/2 cup Sugar, Salt, Cardamom Pods and Orange Twists in a medium sized sauce pan over low, medium low heat.
Stir the cream mixture constantly until it just barely simmers, about 10-15 minutes
Pull the pan off the heat, and stir to cool it down for a minute, then let it rest and steep for an additional 20 minutes
Return the sauce pan to the heat, and bring back up to an almost simmer
Slowly stream 1 cup of the warm cream into the egg mixture whisking the eggs constantly to prevent cooking
When incorporated, pour the egg and cream mixture back into the sauce pan and continue heating and stirring constantly. Cook until the mixture thickens and nearly bubble about 5-8mins
Pour the thickened custard mixture through a fine mesh strainer into a chilled bowl and let cool
Cover the mixture and chill for a minimum of 6 hours, but as long as 24.
This is a good time to add food coloring if you want!
Combine & Churn
Mix the vanilla extract, and add any additional salt to the mixture if needed
Add the custard to an ice cream machine and churn to the machines instructions
Place custard in a sealable container and freeze 3-4hrs before serving!
Notes
For a soft serve type experience serve immediately after churning
Custard is a bit thicker than normal ice cream, so it may churn quicker than the timing of the ice cream maker