Lemon and cardamom ice cream

Lemon and cardamom ice cream

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

Cardamoms have been traded in India for over thousands of years, so it is no surprise that this ice cream was brought to my attention by one of my Indian friends. The colour of this ice cream is pale, but the delicate flavour is distinctly exotic.

Ingredients

Quantity Ingredient
800ml Basic sweetened ice cream mix
1 piece lemon peel, 8 x 3 cm
1 vanilla pod, split lengthwise and seeds scraped out
1 tablespoon cardamom pods, crushed
1 tablespoon lemon zest
50ml lemon juice

Method

  1. Make one quantity of the basic sweetened mix and prepare to the stage before cooling.
  2. Add the lemon peel, vanilla pod and crushed cardamom to the hot sweetened mix. Leave to cool then leave to infuse in the fridge for 6 hours or preferably overnight.
  3. Strain through a sieve to remove the lemon peel, vanilla pod and cardamom seeds. Stir the lemon zest and juice into the cold ice cream mix and pour into an ice-cream maker and churn.
  4. Scoop the churned ice cream into a container and keep in the freezer until ready to serve.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again