The Pioneer Woman Tasty Kitchen
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Cardamom-Honey Ice Cream

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Level: Intermediate

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Description

This ice cream combo is unique, but perfectly paired. Floral cardamom-honey ice cream tastes amazing with roasted plums and salty, pistachio granola.

Ingredients

  • FOR THE ICE CREAM:
  • 2 cups Heavy Cream
  • 1 cup Whole Milk
  • 1 Tablespoon Green Cardamom Pods, Cracked
  • ½ cups Light To Medium Honey (I Used Orange Blossom)
  • 1 dash Salt
  • 6 whole Egg Yolks
  • ¼ cups Sugar
  • ½ teaspoons Vanilla Extract
  • FOR THE GRANOLA:
  • 3 Tablespoons Maple Syrup
  • 2-½ Tablespoons Light Brown Sugar
  • 2-½ Tablespoons Extra Virgin Olive Oil
  • ½ teaspoons Kosher Salt
  • ½ cups Old Fashioned Rolled Oats
  • ⅓ cups Pistachios, Roughly Chopped
  • 2 pinches Fleur De Sel
  • FOR THE PLUMS:
  • 4 whole Ripe Plums (I Prefer Red), Halved And Pitted
  • 1 Tablespoon Butter, Melted
  • 1 Tablespoon Light Brown Sugar
  • 1 pinch Kosher Salt

Preparation

Combine cream, milk, cardamom, honey and salt in a medium saucepan. Warm over medium heat until mixture comes to simmer. Cover and remove from heat. Allow mixture to steep about 5–10 minutes or until the cardamom flavor is apparent, yet subtle. Remove cardamom using a spider or slotted spoon. If you allow the mixture to steep too long, it will become bitter.

Place a sieve over a large bowl and set aside. Bring cream mixture back to a simmer over medium heat.

Beat egg yolk and sugar until combined. Temper eggs by spooning about 2 to 3 ladlefuls of the cream mixture into the yolk mixture while constantly whisking. Reduce heat to medium-low and slowly pour egg mixture into cream mixture, whisking constantly. Continue to whisk for about 3–5 minutes or until custard is thick enough to coat the back of a spoon.

Remove from heat. Pour ice cream base through the sieve into the bowl to remove any lumps. Stir in vanilla. Cool to room temperature. Chill in fridge at least 4 hours or up to 24 hours.

Freeze using an ice cream machine according to manufacturer’s instructions. Let set completely in freezer. Enjoy.

For the granola, preheat oven to 225°F and line a baking tray with a silpat or parchment.

Combine syrup, sugar, oil and salt in a bowl. Microwave for about 30–60 seconds or until sugar is dissolved. Place oats and pistachios on tray and toss to coat in maple mixture.

Bake for a total of 2–3 hours, stirring every 20 minutes, or until maple mixture has thickened to just coat the oats and nuts. Push granola into a tight bunch to encourage clusters to form. Lightly season with fleur de sel. Cool to room temperature. Store in the fridge.

For the plums, preheat oven to 375°F. Line a baking tray with a silpat or parchment.

Toss halved plums in butter, sugar and salt. Place on baking sheet, cut side down. Bake for approximately 10–15 minutes, or until softened and beginning to release juices. Peel and discard skin. Chop and combine with any juices from the baking tray.

To serve, scoop ice cream into bowl and top with chopped plums and granola.

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