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 | | Lemon & Cardamom Ice Cream | | Combine 1 cup milk and 5 ground cardamom pods (remove seeds) in a saucepan - bring just to a boil - then remove from heat. Whisk together 80g sugar, 3 egg yolks and combine with milk mixture. Return to heat and stir continuously over low- medium heat until mixture coats the back of a spoon. Do not boil. Remove from heat and cool to room temperature, then refrigerate until cold. Stir 1 tbsp lemon rind, 1 tbsp lemon juice, and 1/3 cup heavy cream (lightly whipped) into mixture. Freeze in ice cream maker according to the manufacturer's instructions. Transfer to freezer. Ice Cream will keep for one week. |
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