Dark Chocolate and Cardamom Ice Cream

Name: Dark Chocolate and Cardamom Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 cardamom pods; 128 grams dark (70% cocoa solids) chocolate; 177 milliliters heavy cream; 79 milliliters superfine sugar; 2 Seeds from vanilla bean; 177 milliliters whole milk

Dark Chocolate and Cardamom Ice Cream is a gluten free and vegetarian dessert. One portion of this dish contains about 3g of protein, 21g of fat, and a total of 297 calories. This recipe serves 6. It will be a hit at your Summer event. Head to the store and pick up cardamom pods, seeds from 1/ vanilla bean, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water.

Ingredients you will need

Chocolate

Water

Equipment you will use

Bowl

Frying Pan

Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Then crush the cardamom pods with the flat of the blade of the knife.

Ingredients you will need

Cardamom Pods

Vanilla Bean

Seeds

Equipment you will use

Knife

Place the milk in a separate pan and heat to just under boiling point, then add the sugar, vanilla seeds, and cardamom pods. Stir until the sugar is dissolved.

Ingredients you will need

Cardamom Pods

Vanilla

Seeds

Sugar

Milk

Equipment you will use

Frying Pan

Using a strainer to catch the crushed cardamom pods, pour the milk into the melted chocolate and stir.

Ingredients you will need

Cardamom Pods

Chocolate

Milk

Equipment you will use

Sieve

Add the cream, stir well, and leave to cool at room temperature.

Ingredients you will need

Cream

Once cool, pour into an ice-cream maker and churn following the manufacturer's instructions. Keep in the freezer until required.

Ingredients you will need

Cream

Ice

From Green & Black's Organic Ultimate Chocolate Recipes: The New Collection edited by Micah Carr-Hill. Text © 2010 by Cadbury Holdings Limited; Photographs copyright © 2010 by Jenny Zarins. Published in 2010 by Kyle Books, an imprint of Kyle Cathie Ltd.

Ingredients you will need

Chocolate