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Gallery Rose-Geranium-and-Cardamom Ice Cream Credit: Jake Stangel Recipe Summary prep: 20 mins total: 3 hrs Servings: 8
Ingredients Ingredient Checklist 3 cups heavy cream 1 1/2 cups whole milk 3/4 cup rose-geranium leaves (1/2 ounce) 1/3 cup green cardamom pods 6 large egg yolks 3/4 cup sugar 1/4 teaspoon kosher salt Roasted Peaches, for serving Perry’s Almond Cookies, for serving
Gallery Rose-Geranium-and-Cardamom Ice Cream Credit: Jake Stangel
Recipe Summary prep: 20 mins total: 3 hrs Servings: 8
Gallery
Rose-Geranium-and-Cardamom Ice Cream Credit: Jake Stangel
Rose-Geranium-and-Cardamom Ice Cream
Credit: Jake Stangel
Rose-Geranium-and-Cardamom Ice Cream
Recipe Summary prep: 20 mins total: 3 hrs Servings: 8
Recipe Summary
prep: 20 mins total: 3 hrs
Servings: 8
prep: 20 mins
total: 3 hrs
prep:
20 mins
total:
3 hrs
Servings: 8
8
Ingredients
Ingredients
- 3 cups heavy cream 1 1/2 cups whole milk 3/4 cup rose-geranium leaves (1/2 ounce) 1/3 cup green cardamom pods 6 large egg yolks 3/4 cup sugar 1/4 teaspoon kosher salt Roasted Peaches, for serving Perry’s Almond Cookies, for serving
Directions
Combine cream, milk, geranium leaves, and cardamom pods in a saucepan; cook over medium-high heat, stirring occasionally, until mixture is scalding hot (do not let simmer), about 2 minutes. Remove from heat. In a large heatproof bowl, whisk yolks with sugar and salt until smooth and pale. Whisking constantly, ladle half of cream mixture into yolk mixture, a little at a time, until combined. Whisk yolk-and-cream mixture back into saucepan with remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon and a thermometer registers 180 degrees, 5 to 7 minutes.
Pour custard through a medium-mesh sieve into a bowl set in an ice-water bath. Let cool completely, stirring frequently, about 10 minutes.
Churn custard in an ice cream maker (following manufacturer’s instructions) until it has texture of soft-serve ice cream. Freeze in an airtight container until firm, at least 4 hours and upto 1 month. If ice cream is frozen solid, transfer to refrigerator to let soften slightly before serving, about 20 minutes. Serve, with peaches and cookies.
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All Reviews for Rose-Geranium-and-Cardamom Ice Cream
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
