chocolate cardamom ice cream
This wintry combination of spiced cardamom and chocolate is rich and warm (adapted from No-Churn Ice Cream by Leslie Bilderback)
Servings: 1 quart
Ingredients
- 1 cup milk
- 2 tbsps fresh cardamom pods crushed, or 1 tbsp ground cardamom
- 1 tablespoon Nielsen-Massey pure vanilla extract you can purchase it here
- 1 13- ounce can sweetened condensed milk
- 1 tbsp fresh lemon juice
- pinch of salt
- 2 cups heavy cream
- 1/2 cup semi-sweet chocolate roughly chopped
Instructions
- Combine the milk, cardamom, and vanilla in a small saucepan and bring it to a boil. When it comes to a boil, add chocolate and remove it from heat and set aside to cool completely for the flavors to blend.
- In a large bowl, combine the chocolate cardamom milk, sweetened condensed milk, lemon juice and salt.
- Whip heavy cream until it reaches soft peak form, and fold the cream gently into the cardamom mixture before pouring it gently into a shallow, freezable container. Cover the freezable container with plastic wrap pressed directly onto the surface of the ice cream, then freeze for 6 hours or more.
- Scoop and serve with chocolate cookies, whipped cream or chopped pecans.