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    Cardamom Ice Cream 3

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    Cardamom Ice Cream 3

    This ice cream is easy to make as it uses bought custard as a base, so there are no raw eggs. The addition of cardamom adds a lovely flavour and aroma.

    • Preparation time: 10 minutes, plus 2½ hours cooling and freezing time
    • Cooking time: 5 minutes, plus 10 minutes finishing time
    • Total time: 2 hours 55 minutes 60 minutes 60 minutes 55 minutes

    Serves: 6


    • 8 whole green cardamom pods
    • 100ml double cream
    • 500g carton Waitrose Fresh Custard


    1. Split open the cardamom pods, discard the shell and crush the seeds until finely ground using a pestle and mortar. Pour the cream into a saucepan, stir in the cardamom and bring almost to the boil. Remove from the heat, stir and allow to cool completely.
    2. In a food processor or blender, pulse the cardamom cream and custard, then pour into a shallow freezer-proof container. Freeze for 45 minutes, then take out and whisk lightly. Return to the freezer for at least 2 hours, until frozen. Soften for 10 minutes at room temperature before serving.

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    Cook's tips

    Ready-made short cut: Waitrose Vanilla Ice Cream, with a few cardamom seeds scattered over the top.


    Average user rating

    4 stars