Cardamom Ice Cream

This is an egg-free recipe and therefore safe

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Ingredients

600 ml	double cream
600 ml	full-fat milk
15	cardamom pods, adjust by +/- 3 pods, to taste
325 g	caster sugar
1 tsp	vanilla extract

Method

Preparation time: ca. 45 min Resting time: ca. 3 hrs / Grade of difficulty: medium / Calories per portion: n/a

Makes approximately 1.25 litres.

Place the cream, milk and cardamom into a saucepan on medium heat. Bring to a simmer and stir occasionally. Continue to simmer for about 5 minutes. Remove from heat and allow to cool, until just warm. Strain the mixture through a fine sieve into a bowl and discard the cardamom. Cover the bowl and refrigerate overnight.

Whisk the sugar and vanilla into the cream mixture until dissolved. Pour contents into an ice cream maker and freeze according to manufacturers' instructions.

Transfer ice cream to a covered freezer-proof container and place in freezer to harden until ready to serve. Allow to soften for about 10-15 minutes at room temperature or 30-40 minutes in refrigerator before serving.