Summer desserts are often served à la mode and for stone fruit
pies, cobblers and crisps, this Cardamom Ice Cream with Almond Crumble
is one that will definitely complement our season's best apricots,
peaches, nectarines, cherries, figs and plums quite well, not to mention
pears and
chocolate.
Cardamom is a spice of pure mystery. Among all the spices used in pastry, its
aroma is probably the most haunting and its flavor most unique. It’s a spice I find completely impossible to
resist. Native to India and
Indonesia, Guatemala has become the biggest producer for world-wide
consumption. Cardamom is also a spice often used in Scandinavian pastries and as a flavoring in Turkish coffee and Masala
Chai, an Indian spiced tea.
The almond crumble adorns each serving for a bit of a crunch and flavor
but with or without, this is an ice cream that celebrates the distinct
beauty of cardamom, pure and
simple.
Bench notes:
- Rather then milk and cream in equal parts, you can also use 3 cups of half-and-half.
- I like it as is, but after you’ve steeped the base with cardamom, taste for
sugar. Add more if you’d like and heat the mixture again just to dissolve it.
- Salt is necessary to make the flavor pop. Add just a few grains at a time and taste. You'll know when to stop.
- When cooking a custard base for ice cream, it’s best to
use a heatproof rubber spatula or a flat bottomed wooden spoon to stir rather
than a whisk, for two reasons: a whisk will create air bubbles and make it harder
to see how quickly the mixture is thickening and 2) you need a utensil that
will scrape a broad surface area of the bottom of the pan to keep the mixture
from heating too quickly and scrambling. The main goal is to stir constantly and thicken the
mixture without letting it come to a boil.
I like to cook it on medium low heat for more control and lift the
pan up if it’s heating too quickly.
- Since homemade ice cream doesn't contain any commercial emulsifiers,
let it sit out for a few minutes to soften before serving.
- The crumble crisps up as it cools. If you have any leftovers, store it in an
airtight container.
- Pistachios would make a good substitution for the almonds
in the crumble.
- More cardamom deliciousness: Orange Cardamom Cake,
Chocolate Prune Cardamom Cake, Chocolate Orange Cardamom Pull-Apart and Pear Cardamom Crumb Bars
Cardamom Ice Cream with Almond Crumble
Makes about 1 1/2
pints
1 1/2 cups (12 oz) milk
1 1/2 cups (12 oz) heavy cream
1/2 cup (3 1/2 oz) sugar
10 whole green cardamom pods, crushed
4 egg yolks
1/8 teaspoon ground cardamom
1 teaspoon lemon juice
salt, to taste
Almond Crumble
1/3 cup (1 5/8 oz) flour
2 tablespoons (26 grams) granulated sugar
2 tablespoons (26 grams) dark brown sugar
slight pinch cardamom
slight pinch salt
1 1/2 oz (3 tablespoons) cold unsalted butter
1/4 cup + 2 tablespoons (1 oz) sliced almonds
Combine the milk, heavy cream, sugar and crushed cardamom
pods in a saucepan. Stir and simmer over low heat
until the sugar is dissolved. Remove from heat, cover and infuse for 30 minutes
or until it’s reached the right strength for you. Strain out the crushed cardamom pods.
Whisk the yolks together.
Slowly add the cream mixture, whisking continuously. Pour the mixture back into the pan and return
to medium low heat. Cook very gently
just until the mixture thickens slightly, stirring constantly with a heatproof
spatula to prevent the mixture from coming to a boil. To test for doneness, it
should coat the spatula and when
you run your finger through it, it leaves a trace. Take off the heat
immediately and pour through a strainer into a clean container. Add 1/8
teaspoon ground cardamom, lemon juice and salt, to taste. When completely cooled, cover and refrigerate until
thoroughly chilled or overnight.
For the almond crumble, whisk together the flour, sugars, spice
and salt until thoroughly combined. Cut
the butter into small pieces and place on top of the dry ingredients. Toss
the mixture, thoroughly coating the
butter with flour. Rub the mixture together with your fingers until all
the butter is worked into the dry ingredients, pinching it here
and there until it collects and resembles coarse crumbles. Add the sliced almonds and combine. Chill until the oven is ready.
Preheat oven to 350 degrees F. Line a baking sheet with parchment or a silpat.
Spread the almond mixture on the prepared baking sheet in a single layer so the
crumbles are close together. Bake the
crumble until browned, about 10 - 12 minutes. The mixture will merge together and look like a
sheet cookie. Place on a wire rack and let it cool
completely to set up. Break into small pieces and set aside in an airtight
container.
Freeze the ice cream base in your ice cream maker according
to the manufacturer’s instructions. Pour
into a clean airtight container. Press a
piece of plastic wrap on the surface and cover. Place in your freezer to firm
up.
To serve, let the ice cream sit for a few minutes at room
temperature for easier scooping. Serve
with a topping of almond crumble.
