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Creamy, fragrant and so very delicious.
In a medium saucepan, combine the heavy cream, milk and 1/4 cup of the sugar. Bring mixture to a slow simmer over medium heat and stir until the sugar dissolves. Remove from heat and add the cardamom seeds. Set the pan aside and allow the mixture to steep for 20 minutes.
Meanwhile, in a medium bowl, whisk eggs with the remaining 1/4 cup sugar. Set aside.
Pour the milk mixture into a bowl through a sieve to strain the seeds.
Pour back into the saucepan and bring mixture back up to a slow boil. Remove from heat.
Using a ladle, slowly pour the hot milk into the egg mixture whisking all the while to prevent the eggs from scrambling. Once half the milk mixture is incorporated, add the remaining milk and whisk thoroughly. Refrigerate until cool. Strain the mixture one more time to catch any possible egg bits. Then freeze in an ice cream maker according to manufacturer’s directions. Serve with salted caramel and nuts or your favorite toppings.
Recipe adapted from the New York Times.
Recipe yields 2 quarts.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!