No, my first batch of ice cream was not going to be French Vanilla, Chocolate, nor my once-signature Irish Cream.
For weeks, I've been thinking of a dessert I saw posted on Cooking Debauchery--Kitarra's Cardamom Panna Cotta. It was her submission to Tigers & Strawberry's first TSIR event.
What kept my mind working was how she used rosewater in that creamy-sweet dessert. It was only natural for me to take inspiration from from what sounded like a simply divine combination. It's also a combination that qualifies me for Tigers & Strawberries' TSIR: The Perfumed Garden.
The ice cream machine came with several recipes, but I decided to play with Alton Brown's Vanilla Ice Cream recipe (I'll probably make that one next). Why this one? Because it uses a creme anglaise base--these ice creams always make me happy.
What oozed out of the churning bowl was as divine a treat as I expected.
Simply heaven in a bowl.
The ice cream is very rich and creamy. It is reminiscent of champagne roses in colour, scent and flavour. The cardamom is there, but not overpowering. It also reminds me of trips to Morocco and India.
Quite honestly, I'd classify it as a "special occasion" ice cream. Something celebratory, something summery, even something girlie.
And I think christening my brand new toy is a special occasion.
Rose-Cardamom Ice Cream
500ml heavy cream
500ml milk (two-per cent or full-fat)
8 large egg yolks
250g white sugar
1tsp vanilla extract
0.75tsp rose essence
powdered seeds of two cardamom pods
Putting it together
(for a 1.5L ice cream maker)
- Simmer the cream and milk with the cardamom over a medium-low flame--be sure to stir occasionally. Take off the heat.
- In a bowl, whisk the egg yolks until they lighten in colour. Gradually add the sugar and whisk to combine.
- Temper the cream into the sweetened eggs in small amounts. Do this until approximately one-third to one-half of the cream is incorporated into the eggs. Pour the sweetened eggy-creamy mixture back into the saucepan and return to the hob. Turn the flame to low and stir constantly while the mixture thickens slightly. You know you're done when it coats the back of a spoon.
- Strain the mixture and pour into a two-litre jug. Let it come down to room temperature, then add the flavourings before refrigerating for at least four hours.
- Pour into your ice cream maker and follow the manufacturer's instructions. Let it churn for about 25 or 30 minutes. When done, transfer the ice cream into a freezer-friendly container and let sit in the freezer for two or three hours before serving.