This luxurious frozen dessert combines the silky texture of a cooked custard with the warm, spicy notes of fresh cardamom and deep vanilla. The base is made by tempering egg yolks with sugar and a rich mixture of whipping cream and half-and-half, resulting in a dense, creamy mouthfeel. The inclusion of a whole vanilla bean split down the center adds an authentic, floral aroma that artificial extracts cannot match. Ideal for special occasions or as a sophisticated finish to a dinner party, this recipe requires chilling overnight to develop its full flavor profile before churning. It is a classic technique that yields a smooth, scoopable ice cream free of ice crystals, perfect for serving with fresh berries or a drizzle of honey.
No Bake Egg Rub
Description
This luxurious frozen dessert combines the silky texture of a cooked custard with the warm, spicy notes of fresh cardamom and deep vanilla. The base is made by tempering egg yolks with sugar and a rich mixture of whipping cream and half-and-half, resulting in a dense, creamy mouthfeel. The inclusion of a whole vanilla bean split down the center adds an authentic, floral aroma that artificial extracts cannot match. Ideal for special occasions or as a sophisticated finish to a dinner party, this recipe requires chilling overnight to develop its full flavor profile before churning. It is a classic technique that yields a smooth, scoopable ice cream free of ice crystals, perfect for serving with fresh berries or a drizzle of honey.Ingredients
Directions
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In a small heavy-bottomed saucepan, slowly bring the half-and-half to a boil, then remove from heat and chill in the refrigerator overnight or briefly in the freezer.
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In a bowl, cream the egg yolks and 5 1/2 tablespoons of sugar until pale and thick, then set aside.
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In a 2-quart saucepan, combine the whipping cream, remaining 5 1/2 tablespoons of sugar, and the split vanilla bean.
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Slowly bring the cream mixture to a boil, stirring frequently.
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Remove the vanilla bean from the cream; using the point of a paring knife, scrape the vanilla grains from inside the hull.
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Rub the bean with your fingers to remove any remaining cream or vanilla grains, mixing them into the cream, then return the cleaned pods to the cream.
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Stir the ground cardamom into the cream mixture.
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While whisking constantly, slowly pour about one-third of the hot cream mixture into the egg yolk mixture to temper the eggs.
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Pour the tempered egg mixture back into the saucepan with the remaining cream, whisking constantly.
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Cook over medium heat, stirring constantly, until the mixture thickens slightly and reaches just under the boiling point.
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Immediately remove from heat and place the saucepan in a bowl of ice water to stop the cooking process.
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Stir the custard frequently until it is completely cool.
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Beat in the chilled half-and-half.
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Cover and refrigerate the custard overnight to chill thoroughly.
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Strain the custard to remove the vanilla pods before churning.
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Pour the chilled custard into an ice cream maker and churn according to the manufacturer's directions.
Nutrition Facts
- Amount Per Serving
- Calories 764.6kcal
- % Daily Value *
- Total Fat 45.2g70%
- Saturated Fat 19.7g99%
- Cholesterol 896.0mg299%
- Sodium 68.1mg3%
- Total Carbohydrate 69.1g24%
- Dietary Fiber 12.4g50%
- Sugars 50.0g
- Protein 23.0g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
