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Cardamon Ice Cream
from the kitchen of Sharmagne Leland-St. John

2 cups light cream
1 vanilla bean, split lengthwise
8 whole green cardamon pods, crushed
3/4 cup granulated sugar
4 egg yolks
3/4 cup whipping cream
1/8 teaspoon ground cardamon
ground pecans and 6 whole pieces for garnish

Place the cream, vanilla bean and crushed cardamom pods into a heavy
saucepan and slowly bring to a boil. Remove from heat, cover, and allow
to infuse for 20 minutes. Take out the vanilla bean and scrape the seeds
into the liquid. Remove the cardamon pods. Beat the egg yolks and sugar
until thick and pale. Reheat a bit of the cream and beat it into the egg
yolks. Pour the egg mixture into the infused cream and return the pan to
a low heat. Stir until the custard is thick enough to coat the back of a
spoon; it will take several minutes. Do not let it boil. Remove the pan from
the heat and continue to stir until it has almost cooled. Whip the whipping
cream lightly and fold it into the custard. Add the 1/8 teaspoon of ground
cardamom. Freeze in an ice cream maker following the manufacturer's

In the freezer, chill 6 martini glasses. Just before serving, put the ground
pecan mixture on a saucer and dip the rims of the chilled glasses into the
ground pecans.

Fill the glasses with scoops of ice cream, top with one whole pecan each
and serve.


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