The Hebrew word for Cardamom is הל or hel. I love the flavor of cardamom and sprinkle it on apricot or peach tarts before I put them in the oven. It adds a nice spicy touch to the fruit.
It was suppose to be 40C (now they say 36C) tomorrow, so I decided that this is a good time to pull out the ice cream machine and make some cardamom ice cream. I have never made it before.
The best version I have ever had is at the best fish restaurant in Israel, called Uri Buri in Acco (Acre). They make all of their own ice creams and they are creamy, flavorful and lovely. In fact, all of their dishes are amazing. I promise I will blog about the restaurant.
This recipe has an incredible creamy luscious texture, a subtle taste of cardamom that explodes onto the palate after you get it into your mouth and it is totally sinful. This is a very rich ice cream, so a little goes a long way.
20 green cardamom pods
425 ml (approx. 1 pint) double double (heavy) cream
6 egg yolks
6 tablespoons caster (granulated) sugar
1/4 cup mascarpone
1 teaspoon vanilla paste
Crush the cardamom pods, tip them into a saucepan and mix in the cream. Set over a low heat, bring to the boil, then remove from the heat. Cover and leave to infuse for one hour. Meanwhile, find two large bowls, one of which will sit comfortably inside the other. Fill the larger bowl with ice and rest the smaller one on it. Set aside.
Whisk the egg yolks with the sugar until they become pale and fluffy, then slowly stir in the cardamom cream. Return to a clean pan and place over a low heat. Keep stirring with a wooden spoon until the mix forms a thick custard. This will take between 10 and 20 minutes. Do not let the custard boil or leave it unattended at this stage, as it can easily split.
As soon as it forms the thick custard, remove from the heat and tip into the bowl sitting on the ice. Keep stirring until it is tepid, then strain into a clean container, cover and chill.
Once cold, process the custard in an ice-cream maker, according to the manufacturer's instructions.