Love ice creams
Chocolate and Cardamom Ice Cream
This Chocolate and Cardamom Ice Cream is a very grown up chocolate ice cream. The aromatic cardamom spice adds a lovely depth of flavour to delicious chocolate ice cream. Try serving this ice cream with a heart shortbread, with apple tart or simply on its own, it is robust enough to do so. Cardamom is the dried, unripened fruit from a perennial bush which is a member of the ginger family, and is grown in India and Guatemala. Use it sparingly, as too much can be too powerful a flavour.
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Recipe Notes
I used semi skimmed milk in this recipe which worked well, but you can use whole milk too. Ensure the custard mixture is very cold before you churn, otherwise you'll be there forever.
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Nutrition Facts
Chocolate and Cardamom Ice Cream
Amount Per Serving (100g)
Calories 326
Calories from Fat 189
% Daily Value*
Total Fat 21g
32%
Saturated Fat 12g
60%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 132mg
44%
Sodium 33mg
1%
Potassium 158mg
5%
Total Carbohydrates 32g
11%
Dietary Fiber 1g
4%
Sugars 30g
Protein 5g
10%
Vitamin A
4%
Calcium
9%
Iron
5%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- 100 g dark chocolate 50% or above
- 80 g caster sugar
- 3 egg yolks
- 300 ml milk
- 100 ml double cream
- 2 cardamom pods crushed
- 1 tbsp Cocoa powder
Units:
Servings
people(change to adjust quanities)
Prep Time
30Mins
Churn Time
20Mins
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Ingredients
Units:
Servings
people(change to adjust quanities)
Prep Time
30Mins
Churn Time
20Mins
|
Nutrition Facts
Chocolate and Cardamom Ice Cream
Amount Per Serving (100g)
Calories 326
Calories from Fat 189
% Daily Value*
Total Fat 21g
32%
Saturated Fat 12g
60%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 132mg
44%
Sodium 33mg
1%
Potassium 158mg
5%
Total Carbohydrates 32g
11%
Dietary Fiber 1g
4%
Sugars 30g
Protein 5g
10%
Vitamin A
4%
Calcium
9%
Iron
5%
* Percent Daily Values are based on a 2000 calorie diet.
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Method
- To a saucepan, add chocolate pieces, cocoa, cream, milk and cardamom.
- Heat gently, stirring to melt the chocolate. Once the chocolatey mixture has small bubbles forming around the edges of the pan, remove from the heat and leave to infuse for 5 minutes.
- Whisk egg yolks and sugar. Add the chocolate mixture to the egg mixture whisking all the time.
- Put everything back in the pan and heat gently for about 15 minutes until the mixture coats the back of a spoon. Stir all the time until the mixture thickens.
- Push through a metal sieve to remove the cardamom pieces. Chill until extremely cold. Once chilled, churn in your ice cream maker for 20 minutes.
