Description
This Cardamom Rose Swirl ice cream offers a complex, floral aroma and rich, creamy texture, perfect for a special homemade treat. The recipe uses a rich custard base made with egg yolks and infused with cardamom, swirled with a delicate rosewater-honey syrup.
Ingredients
Scale
- 480 ml heavy cream (at least 35% fat)
- 240 ml whole milk
- 150 g granulated sugar
- 5 large egg yolks
- 10 green cardamom pods, crushed
- 5 ml alcohol-free vanilla extract
- 120 g honey (light color)
- 30 ml water
- 10 ml culinary rosewater
- Pinch of salt
- 2 g finely ground cardamom (for garnish)
Instructions
- Steep Cardamom Cream Base: Combine heavy cream, whole milk, sugar, and crushed cardamom pods in a saucepan. Heat until simmering around the edges, then remove, cover, and steep for 30 minutes.
- Prepare Honey-Rosewater Swirl: In a separate small saucepan, simmer honey, water, and salt until dissolved. Remove from heat, stir in rosewater, and chill thoroughly for at least 2 hours until syrupy.
- Temper Egg Yolks: Remove cardamom pods from cream mixture and reheat. Whisk yolks separately. Slowly pour warm cream into yolks to temper, then add back to saucepan, whisking constantly.
- Cook Custard Base: Cook over medium-low heat, stirring continuously, until thickened enough to coat the back of a spatula (about 80°C / 175°F). Do not let it boil. Stir in vanilla extract.
- Chill Custard Thoroughly: Strain the custard through a sieve into a bowl. Chill completely over an ice bath or refrigerate for at least 4 hours, or overnight, until fully cold.
- Churn and Swirl: Churn the chilled base in an ice cream maker until soft-serve consistency. Layer the churned ice cream and chilled rosewater swirl in a container. Gently swirl to create ribbons and freeze for 4-6 hours until firm.
- Serve and Garnish: Scoop the ice cream and drizzle with any remaining rosewater swirl. Dust lightly with finely ground cardamom powder for extra aroma.
Notes
To ensure the best texture, ensure the ice cream base is completely chilled before churning to prevent ice crystal formation. If the custard thickens too quickly or curdles, immediately remove from heat and strain through a fine-mesh sieve.
- Prep Time: 180 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Churning
- Cuisine: General
Nutrition
- Serving Size: 1/2 cup
- Calories: 280 calories
- Sugar: 22 g
- Sodium: 40 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 90 mg
Keywords: Cardamom, Rosewater, Ice Cream, Custard, Floral, Dessert, Frozen Dessert, Churned Ice Cream, Homemade