I love the addition of cardamom in sweet things. Like adding salt or chilli to chocolate, it adds another dimension to the taste. Cardamom brings a tangy, fruity and very slightly peppery contrast the sweet foods and it’s perfect in combination with orange for this refreshing ice cream. It’s a no-churn ice cream because I don’t have an ice cream maker – nor do I want one – I just don’t have the room in my tiny unit.
Besides, with this recipe, you can produce a remarkably light and creamy ice cream. I experiment with the flavours a lot using this basic ice cream recipe. To make it light enough to not need churning, this recipe uses a meringue made with raw egg whites. I have seen this recipe with raw egg yolks, too, but I prefer to make a custard, allow it to cool, then fold into the meringue and extra cream.
I’m still learning on the food photography and I was experimenting with props, lighting and image manipulation here. There wasn’t enough natural light, so I used a lamp and I think the shadows are too strong. I’d like to think it looks like a summery day…. meh.
Orange and cardamom no-churn ice cream
Makes: about 1500 ml
For the cardamom flavour
- 1 vanilla pod, scored down middle to release the seeds
- 8 cardamom pods, gently bruised in a mortar and pestle or with a rolling pin
- 50 ml 35% fat (regular, pouring) cream
- 50 ml regular milk
For the custard
- 80 g caster sugar
- 6 egg yolks
- 50 ml 35% fat cream
- 100 ml regular milk
For the rest
- 2 oranges, zested
- 85 g caster sugar
- 6 egg whites
- 200 ml 35% fat cream, whipped until thickened and soft peaks form
- To prepare the cardamom flavour, place 50 ml milk, 50 ml cream, vanilla and cardamom in a small non-reactive pot and heat on a medium setting until the milk starts steaming (do not let it boil).
- Remove from heat, place a lid on the pot and let it infuse for 30 minutes.
- Use a sieve to strain into a clean bowl and set aside.
- To make the custard, whisk egg yolks and 80 g sugar in a heat-proof bowl until pale and slightly thickened.
- Heat 100 ml milk and 50 ml cream in a heavy-based pot on a medium heat until steaming, then pour over the egg yolks in the bowl, continuing to whisk until everything is incorporated.
- Pour contents of bowl back into the pot and return to stove top. Add the cardamom-infused milk/cream and heat on medium, stirring constantly, until cooked and custard is thickened. Do not let this boil, or else it will curdle.
- Remove from heat and using a sieve, strain the custard into a clean bowl that is sitting in an ice-water bath. Fold in the orange zest and stir until tepid.
- Cover and chill in refrigerator for about half an hour.
- Whisk the egg whites until stiff peaks form, then slowly add 85 g caster sugar and continue to whisk until you have a thick and glossy meringue.
- To finish the ice cream, remove chilled custard from refrigerator and mix in the whipped cream.
- Gently fold the meringue into the cooled custard until there are no streaks of white.
- Dispense into freezer-suitable containers and freeze for at least four hours (preferably overnight) before serving.