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.