Ingredients
Amounts are for the recipe. Sizes, times and temperatures in the method are not scaled.
Amounts worked out from the other system are rounded.
Method
Toast the cardamom (optional, recommended). Toast the crushed cardamom pods (4 tbsp) in a dry pan over medium heat for 30 to 60 seconds, until fragrant. Stop before they darken, or they turn bitter.
Infuse. Combine the cream (600 ml2½ cups), the milk (600 ml2½ cups), the pinch of salt and half the sugar (200 g1 cup) in a heavy saucepan. Bring just to a simmer, take off the heat, add the cardamom, cover and steep 20 to 30 minutes. Strain and discard the pods.
Temper. Whisk the egg yolks (7) with the rest of the sugar until blended. Rewarm the infused dairy to a bare simmer, then gradually whisk about a third of it into the yolks. Return the whole mixture to the pan.
Cook gently. Cook over medium-low heat, stirring constantly, until it thickens enough to coat a spoon and reaches 77–82°C (170–180°F). Do not boil; take it off at 82°C.
Chill. Strain into a bowl set over an ice bath and stir to cool. Chill fully, ideally overnight.
Churn in your machine, then harden in the freezer for at least 4 hours.
Notes
- Yolks. Use all 7. They emulsify the cream's fat, which keeps the ice cream from feeling greasy.
- Lighter still. If it still feels heavy, use 2 cups cream and 3 cups milk.
- Season strong. Freezing dulls the aroma by about a third, so the cold base should taste slightly over-spiced before it goes into the machine.