Cardamom Carmel Orange Ice Cream

A bit of spiced decadence, this recipe is nevertheless a leaner style of ice cream containing no egg yolks and only half the amount of double (heavy)/whipping cream.

Photo by Manja Wachsmuth, Spice Health Heroes

Makes 1 Litre (1 Quart)

Ingredients

For the Carmel:
5 black cardamom pods, cracked
1 tsp (about 8–10) green cardamom pods, cracked
120ml (½ cup) fresh orange juice, strained
1 tbsp lemon juice
zest of ½ orange
300g (10½oz/1½ cups) granulated sugar
1 vanilla pod (bean), split and cut into 8 pieces
120ml (½ cup) double (heavy) cream
1 tbsp coconut oil

For the Ice Cream:
240ml (1 cup) coconut cream
240ml (1 cup) whipping cream
100g (3½oz/½ cup) granulated sugar
large pinch salt
1 tbsp white rum (optional)
2 egg whites, at room temperature

Directions

Dry-toast the cardamom in a small pan then roughly grind the pods and seeds in a mortar and pestle.

For the caramel, in a small pan, heat the orange and lemon juice, orange zest, sugar, cardamom, half the vanilla pod (bean) pieces (reserve the remainder for the ice cream) and a pinch of salt to a simmer, taking care it doesn’t bubble over. Stir occasionally and cook until the sauce is as thick as honey. Whisk in the cream and coconut oil until well blended. Let it stand for 10 minutes off the heat, then strain out the larger pieces of cardamom and cool completely. Cover and chill until needed.

To make the ice cream, in a medium pan, heat the coconut cream and whipping cream with three quarters of the sugar, the reserved half vanilla pod (bean) pieces and a large pinch of salt until steamy and the sugar has dissolved. Turn off the heat, whisk to help cool and add the rum if using. Cover and chill until cold.

Beat the egg whites in a bowl with a whisk or electric mixer until frothy. Stream in the remaining sugar and continue to whip until the whites form shiny stiff peaks.

Fold the cream into the meringue in stages until incorporated.

Freeze in an ice-cream maker according to manufacturer’s instructions. Scoop one third of the ice cream into a container then spoon the caramel on top. Repeat the layers. Cover with cling film (plastic wrap) and freeze until firm.

Pomegranate Pistachio Parfait

Photo by Manja Wachsmuth, Spice Health Heroes

With chia seeds full of protein and seductive ruby-red pomegranate juice packed with anthocyanins and prostate-healthy antioxidants, this light and easy-to-make pudding sweetened with honey is a dairy-free delight – refreshing, romantic and healthy!

Serves 4

Ingredients

For the chia cream:
3 tbsp chia seeds
240ml (1 cup) almond milk
1/8 tsp almond extract
pinch salt flakes
2 tbsp honey
¼ tsp ground cardamom

For the pomegranate gelatin:
475ml (2 cups) pure pomegranate juice
1 tbsp honey
4 gold gelatin leaves (see page 46, or 3¼ tsp powdered gelatin)

For the vanilla labneh:
¼ tsp vanilla extract
¼ tsp granulated sugar, or to taste pinch ground cardamom
85g (3oz./1/3 cup) labneh

To serve:
25g (1oz./3 tbsp) pistachios, chopped
2 fresh figs, quartered or torn, or dried figs, roughly chopped a few drops rose water

Directions

To make the chia cream, mix together all the ingredients in a bowl, cover and chill for 3 hours or overnight.

Cover the gelatin leaves in ice-cold water and leave until soft. In a small saucepan, warm the pomegranate juice with the honey to dissolve. Drain and squeeze excess water from the gelatin then stir it into the juice. Divide the liquid among four dessert glasses. Chill until firm.

Whisk the vanilla, sugar and ground cardamom into the labneh.

Spoon the chia cream layer on top of the pomegranate gelatin layer then top with vanilla labneh. Sprinkle over some chopped pistachios and garnish with figs. Sprinkle over a few drops of rose water.