Jun 1, 2008

CARDAMOM, PISTACHIO, ALMOND & HONEY ICE-CREAM

You know how people always talk about the wonders of homemade bread ? Well I believe the same is applicable for ice-cream. About 7 or 8 years ago, when I was somewhere half way through high school, we bought an ice-cream machine. For the first year, I was making ice-cream all the time, experimenting around with flavours and so on. Then, the excitement wore off for one reason really: I wasn’t following any recipes. I was just randomly adding milk, sugar, and other ingredients with resulting odd textures after 30 minutes of churning in the ice cream machine. It wasn’t until I moved to Switzerland where I learned the proper approach to making good ice-cream at the Ecole Hoteliere de Lausanne. Ever since, I only swear by the techniques and recipe I learned there, and now the pleasures of homemade ice-cream has completely revived.
Although the weather has been quite cold and grey for this time of the year, my ice-cream mood nonetheless is quite permanent- regardless of the seasons! However I really did not want to make a “classic” flavour such as chocolate or vanilla. So instead, I ended up making cardamom, pistachio, almond & honey ice cream. The matching up of ingredients to create this flavour was very spontaneous, but unconsciously I was sure that there was a Middle Eastern influence. I made a small quantity as a “test”, and without a doubt next time I’ll be making a lot more. The flavour turned out delightful, and what I probably loved most was the refreshing edge the cardamom added coupled with the smooth sweetness of the honey. Each spoon brought a smile on my face, and that I believe is one of the best feelings of home-made ice-cream.


Recipe for cardamom, pistachio, almond & honey ice cream (for 6 people)

Ingredients:
4 egg yolks
125gr sugar
300ml low fat milk
200ml liquid cream
Vanilla
1 teaspoon ground cardamom
Crushed pistachios & almonds
Honey

How to make it:
Mix the egg yolks and sugar in a bowl. In a pot, bring the milk, cream, cardamom and vanilla to boil. Pour the boiling milk mixture over the cold mixture (eggs + sugar) while stirring. Return to heat and continue to stir until the cream starts to thicken. This stage of cooking is known as “la nappe” which is achieved between 82-85C. If the cream is not heated sufficiently, the ice-cream will be thin and watery. Remove the pot from the heat and stop the cooking process by place it in cold water mixed with ice cubes. Pass the mixture though a strainer and transfer to your ice-cream machine. Add the crushed pistachios and almonds before churning. Follow manufacturers’ instructions. Half way through the churning, add the honey (while ice-cream is still churning).

*The base recipe I use for ice-creams, including this one, is from the Ecole Hoteliere de Lausanne pastry & desserts techniques. If you don't like using eggs, you can replace with other binding agents such as gelatine, pectin, agar-agar... I personally do not like using eggs and replaced the eggs with gelatine for this one.
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30 comments:

Bellini Valli said...

If only I could dig into a scoop (or two) of this right now:D

Nina's Kitchen (Nina Timm) said...

Reading this brought a smile to my face - I bet eating it would make me laugh out loud with delight. I have an Ice-cream machine and will try this flavor definitely.

Peter G said...

The flavours are quite striking Marianna. And they seem to marry well together. I love the base ice cream recipe you have provided also.

Kevin said...

This ice cream sounds really good!

Aran said...

i must, must, must try this! what a wonderful flavor!

Peter M said...

Ummm, it's always a joy clicking onto your blog when you have a new entry...the speaks to my Greek tastes alot.

andai said...

This is really awesome! I will have to try this at home... I have a question though, is it possible to make this without an ice cream machine

Coffee & Vanilla said...

Must taste delicious!! I will try this recipe very soon :)
Thank you for sharing... Margot

Anonymous said...

Marianna,
what a great flavor combination!
I usually put pistachios, almonds and honey into greek yogurt, now I'll have to make ice cream!
the picture made my mouth water!

My Sweet & Saucy said...

Love the flavors of this ice cream!

Brittany said...

Oh my god! I must stop looking at tastespotting when I'm starving. I want to lick my computer screen!
Beautiful ice cream ; )

Laurie Constantino said...

I think cardamom ice cream wants me to make it as this is the second cardomom honey ice cream recipe I've read in as many days --here's the other: http://mikes-table.themulligans.org/2008/05/28/cardamom-baklava-ice-cream-in-phyllo-cups/
As soon as I get home from vacation, I won't have a choice but to make this delicious sounding recipe - thanks for the inspiration!

Amber said...

How wonderful - these are some of my favorite flavors - together in ice cream :)

Wonderful photos and food blog. I added you to my "foodie favs" blogroll.

I wanted to email you personally, but can't find a contact link. Please let me know if you interested in becoming a FB publisher. My contact info is under my blog posts.

ciao!

Marianna said...

THANK YOU so so much EVERYONE for your lovely comments! This was a great flavour to enjoy, if any of you try it out then I hope you won't be dissapointed :-)

Andai- honestly, I have heard people who dont use ice-cream machines, but I've never not used one myself personally so I couldn't tell you if you would get an equivalent result or not. Good luck!

Laurie- thanks for the link, I'll check it out :-)

Clumbsy Cookie said...

This must be soooo delicious! Can I want to have it now for breakfast!

Bakerette said...

wow, what an amazing combo! wish i could dig my spoon in it!!

Patricia Scarpin said...

Aren't you posh, my friend? Now I know where to come to for advice once I buy an ice cream machine. ;)
This combination of flavors is divine, Marianna!

365 Tage said...

your blog and your recipes are to die for!!!

Jo said...

Oh wow! I've just had my lunch and am in need of some dessert.

Angelica at Butter&Beans said...

I really love cardamom, so I am definitely going to try this recipe!

Daziano said...

Oh My!!! This ice cream sounds perfect for the holiday season!!! But one should trying this from NOW!

Cakespy said...

This looks so perfect--it includes so many of my favorite flavors. Ever since having worked at a Middle eastern restaurant, I have been obsessed with cardamom EVERYTHING!

linda said...

Delicious flavour combination!
How much gelatin do you use instead of the eggs?

Marianna said...

Thank you Patria, Ilse, Jo, Angelica, Daziano, Cakespy & Linda for your comments!! :-)

Linda- I use gelatin sheets, and on the package it states you need 3 sheets for 250ml of liquid. So I measure the gelatin depending on the total amount of liquid in the ice-cream recipe, but I use a tiny bit less of gelatine bc I don't want the ice-cream to be too stiff! So here I used 2 sheets for a 250ml basis.

Marianna said...

Oops, and thank you clumbsy cookie & Basma for passing by and your comments!! :-)

Tartelette said...

All my favorites in one wonderful ice cream! Great job!

b comme bon said...

Une glace pleine de promesses… pour une gourmande de pistache comme moi…

Faye said...

I think the cardamom must make this ice cream taste special, I would like to try this recipe in summer.

Y said...

That looks and sounds amazing! I love homemade ice-cream. Still wishing upon a star to get my own ice-cream machine.. :)

Lori said...

Hmmm. That looks delicious. I love the flavors here.