Preparation: 10 minutes (plus freezing time)
- 3 or 4 green cardamom pods
- 1 large egg
- 90 g (3 oz) sugar, preferably raw cane sugar (3/8 cup)
- 240 ml (1 cup) whipping cream (35-40 percent fat)
- 120 ml (1/2 cup) milk (full fat or semi-skimmed)
- 1/2 tsp vanilla powder (or 1 tsp vanilla extract)
1. Lightly bash the cardamom pods in a mortar and remove the casings. Grind the seeds with the pestle until you can’t be bothered any more.
2. Whisk the egg in a mixing bowl until light and fluffy, about 2 minutes.
3. Whisk in the sugar a little at a time, then continue whisking for another minute until well blended.
4. Pour in the cream, milk, ground cardamom and vanilla powder and whisk to blend.
5. Pour into an ice cream maker with the paddle running.
6. Transfer to a tub and keep until required. (Note: this ice cream is soft enough to serve straight from the freezer, but for best results move the tub to a fridge about 15 minutes before required.)
Without an ice cream machine
If you’ve not got an ice cream machine, continue whipping after stage 4 for another 2 or 3 minutes, then transfer to an ice cream container. Cover the surface of the ice cream with cling film (food wrap) and freeze. Remove the mixture from the freezer every half hour. Fork over the mixture thoroughly and return to the freezer. Repeat this step until the mixture is thoroughly frozen, which will normally take 2 or 3 hours.
Recipe courtesy of John Duxbury, editor and founder of Swedish Food