Orange Cardamom Ice Cream

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 1/2 tablespoons green cardamom pods, lightly crushed
• 1 tablespoon orange zest, finely grated
• 5 large egg yolks
• 1/4 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract
• 1 tablespoon orange juice, freshly squeezed

Method

1. 1

   In a 6-quart saucepan, combine the heavy cream, whole milk, half of the sugar, crushed cardamom pods, and orange zest. Warm over medium heat, stirring occasionally, until steaming but not boiling.

   5:00 · Warm cream mixture
2. 2

   Remove from heat, cover, and let steep to infuse the cardamom and orange flavor into the cream.

3. 3

   In a medium bowl, whisk the egg yolks with the remaining sugar and salt until pale and slightly thickened.

4. 4

   Strain the infused cream mixture through a fine-mesh sieve into a clean saucepan, discarding the cardamom pods and zest. Rewarm the strained cream over medium heat until just steaming.

5. 5

   Slowly ladle about 1 cup of the warm cream into the egg yolk mixture, whisking constantly to temper the yolks.

6. 6

   Pour the tempered yolk mixture back into the saucepan with the remaining cream, whisking to combine.

7. 7

   Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens and coats the back of the spoon, reaching about 170°F.

   7:00 · Cook custard
8. 8

   Immediately strain the custard through a fine-mesh sieve into a heatproof bowl set in an ice bath to stop the cooking.

9. 9

   Stir in the vanilla extract and orange juice once the custard has cooled slightly.

10. 10

    Cover the custard and refrigerate until thoroughly chilled.

11. 11

    Churn the chilled custard in an ice cream maker according to the manufacturer's instructions, until it reaches a thick, soft-serve consistency.

    25:00 · Churn ice cream
12. 12

    Transfer the churned ice cream to a lidded freezer-safe container and freeze until firm enough to scoop.