Cardamom Ice Cream (Paco & Ninja Creami

Ingredients (Pacojet)

• 330 ml whole milk (3%)
• 90 ml heavy cream
• 120 g sugar
• 100 g egg yolk (about 5–6 yolks)
• 3 g ground cardamom (or seeds from 10 pods, crushed)
• 1 pinch of salt
• (Optional: 1 teaspoon vanilla extract)

Ingredients (Ninja Creami)

• 190 ml whole milk (3%)
• 110 ml heavy cream
• 60 g sugar
• 2 egg yolks
• 1 teaspoon ground cardamom (or seeds from 5–6 pods, crushed)
• 1 pinch of salt
• (Optional: ½ teaspoon vanilla extract)

Instructions:

• Heat milk and cream in a saucepan until it just starts to steam (do not boil).
• In a bowl, whisk together egg yolks and sugar until pale.
• Slowly pour the warm milk mixture into the yolks while whisking to temper.
• Return the mixture to the saucepan. Add cardamom.
• Cook gently, stirring constantly, until the custard reaches 82°C (180°F) and thickens slightly.
• Remove from heat, add salt (and vanilla if using).
• Let rest in fridge for 24 hours to let flavors mature
• Strain through a fine sieve to remove any lumps and cardamom solids.
• Pour into a Pacojet/Creami beaker, seal, and freeze flat at -20°C (-4°F) for at least 24 hours.
• Process in Pacojet/Creami before serving.