Cardamom-Vanilla Bean Ice Cream

Recipe printed from chiknpastry.com

Cardamom-Vanilla Bean Ice Cream
Adapted from The Spice House; serves 6-8

prep time: 1-2 days before serving

ingredients
1 c half & half
1 c organic 2% milk
1/2 vanilla bean
5 green cardamom pods, crushed slightly
4 egg yolks
3/4 c sugar
1/8 t g cardamom

instructions
pour half/half and milk into medium-sized heavy saucepan. scrape seeds from vanilla bean, and toss into milk with cardamom and vanilla bean pod. slowly bring to a boil, remove from heat, and cover to steep for about 20 minutes.

slowly heat milk mixture up, just to a boil. meanwhile, whisk egg yolks and sugar together until light yellow. when milk is just boiling, remove from heat and slowly add milk, whisking simultaneously, into the yolk/sugar mixture. whisk constantly until all milk is incorporated (you can slowly add milk, then whisk if you're less coordinated; but work quickly!), then pour mixture back into saucepan. over low heat, stir almost constantly until it thickens (forms a custard). the mixture will coat the back of a spoon at this point, and this means you are ready to go!

pour mixture back into bowl from egg yolk mixture, add ground cardamom, and place that bowl over an ice water bath to cool custard quickly. for best results, chill overnight to develop flavor. once ready, freeze in an ice cream machine according to manufacturer's instructions (usually 15-20 minutes). freeze overnight.

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