yes, it’s freezing out and i’m posting an ice cream recipe. i’ve actually had this one sitting around since the summer, when it would have made sense to post it, but i never got around to it. and i was thinking about this ice cream the other day and i really miss it, because it was awesome. so i’m sharing it with you now.
this ice cream may have even been good enough to eat in the freezing cold. it had a sort of light and fluffy texture, yet was somehow ridiculously rich and creamy at the same time. the white chocolate flavor was strong and intensely sweet, and the cardamom added just a hint of spicy warmth in the background. it was simple and complex at the same time, and the cardamom really gave it a unique twist. it was definitely some special ice cream.
- ¾ cup sugar
- ½ cup skim milk powder
- 1⅔ cups whole milk
- 1⅔ cups heavy cream
- ½ teaspoon ground cardamom
- 3 egg yolks
- 7 ounces white chocolate, chopped
- in a medium saucepan, combine the sugar, skim milk powder, milk, cream, and cardamom, making sure there are no lumps of skim milk powder. clip a candy thermometer to the pan and cook it over medium heat, stirring often, until the mixture reaches 110 degrees F.
- place the egg yolks in a medium bowl. while stirring, gradually pour ½ to 1 cup of the hot milk mixture into the yolks and continue to stir until the yolk mixture is smooth. pour this mixture back into the pot and return it to medium heat.
- keep cooking the custard until it reaches 165 degrees F, then remove it from the heat and add the white chocolate. stir until the chocolate is completely melted, then pour the custard through a mesh strainer into a bowl. cover the bowl and put it in the fridge until it is chilled completely, at least a few hours.
- once the custard is completely chilled, churn it in an ice cream machine according to the manufacturer's directions.