NORDIC CARDAMOM ICE CREAM!
Cardamom Ice Cream is a delightful topping for Scandinavian fruited desserts, particularly apple desserts like Skånsk Äppelkaka or dried fruit soup ("sweet" soup), served either warm in winter or cold in the summer months. Found while reading an article on Nordic desserts! I LOVE cardamom! Cook time is prep time & freeze time is cook time. You'll see what I mean. :) Enjoy!
Provided by Elmotoo
Categories Frozen Desserts
Time 2h45m
Yield 1 pint
Number Of Ingredients 6
Steps:
- Allow egg yolks to sit at room temperature for 30 minutes, then whisk together with sugar until the mixture is lemon-yellow and creamy.
- Whisk together the milk and the cream in a large saucepan. Cut the vanilla bean in half and scrape the vanilla seeds into the liquid, then toss the vanilla bean halves in as well. Stir in the tablespoon of freshly ground cardamom.
- Bring the milk to a low simmer over medium-high heat, stirring constantly. When the mixture reaches the scalding point, remove from the burner.
- Slowly and gradually stir the warm milk into the egg yolks in a very light stream, whisking strongly to prevent the yolks from curdling. After all of the milk has been incorporated, strain the mixture through a fine sieve or colander back into the saucepan.
- Set the burner to medium heat and cook the custard until it reaches a simmer and starts to thicken, about 8 minutes, stirring vigorously the entire time. When it is thick enough to coat the back of a spoon, remove from heat. Cover and refrigerate for at least 1 hour or overnight.
- Finish the ice cream by placing the chilled cardamom mixture in an ice cream maker and freezing in accordance with the manufacturer's instructions.
- Alternatively, you can complete the ice cream in your freezer: just place it in the freezer for 20 minutes, remove and whisk strongly, return it back to the freezer for another 20 minutes, then repeat this process until the mixture has frozen into the proper consistency.
Nutrition Facts : Calories 3140.7, Fat 226.8, SaturatedFat 132.5, Cholesterol 2048.5, Sodium 481.8, Carbohydrate 244.3, Fiber 1.6, Sugar 200.8, Protein 45.8
BLUEBERRY ICE CREAM
The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. -Alma Mosher, Mohannes, New Brunswick
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1-3/4 quarts.
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.
Nutrition Facts : Calories 226 calories, Fat 7g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 35mg sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY CARDAMOM ICE CREAM FROM ICELAND
If you like blueberries, you should try this. Creamy, delicious, and unique purple color. From Global Table Adventure. Makes 2 quarts so if you have a smaller ice cream maker you need to divide it and churn it in TWO batches. I used 1/4 t. cardamom and cardamom was very subtle. Notice that you need to chill blueberry mixture a long time-preferably overnight-I have not included that chilling in prep time. I have a 1.5 quart ice maker so did do it in two batches-but second batch did not get as solid b/c the cylinder had warmed up. Churning took about 25 minutes per batch. Next time I am going to reduce so it fits. This recipe has a different technique-fruit is chilled overnight; LATER cream and milk is added right before churning.
Provided by WiGal
Categories Frozen Desserts
Time 40m
Yield 2 quarts, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, stir and simmer together the blueberries, water, sugar and CARDAMOM until the blueberries soften and the sugar dissolves -about 5-10 minutes.
- Chill completely in an ice bath or overnight.
- When the blueberry mix is sufficiently chilled, give them a buzz-whir with an immersion blender (or regular blender). You can keep a small scoop unblended for texture, if you'd like. Just keep in mind that large pieces of blueberry will freeze VERY HARD in the ice cream.
- Add the blueberry mixture to an ice cream maker with the cream and milk.
- Churn according to the manufacturer's instructions.
- Eat immediately for soft serve or put in a container and freeze a few hours longer for a harder freeze.
BLUEBERRY ICE CREAM
Steps:
- In a saucepan, heat the blueberries and 1/4 cup of the sugar over medium heat, stirring occasionally, until the berries pop and begin to cook down, about 10 minutes. Set aside to cool, then refrigerate until ready to use.
- In a saucepan, heat the cream, half-and-half, and vanilla bean over medium heat, stirring occasionally to make sure the mixture does not scorch on the bottom. When it reaches a fast simmer (do not let it boil), turn off the heat and set aside to infuse 10 to 15 minutes.
- In a medium bowl, whisk together the egg yolks and the remaining 3/4 cup sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
- Meanwhile, half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Whisk in the orange zest. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.
- Put a large mixing bowl in the freezer to chill. When the ice cream is finished, transfer it to the frozen bowl. Using a sturdy rubber spatula, fold in the blueberry mixture until swirled. Freeze.
CARDAMOM CREAM
Steps:
- In a small saucepan, bring 1 cup of heavy cream and the cardamom to a boil. Reduce until only 1/4 cup remains. Allow to cool. Reserve. Whip the remaining 1 cup of heavy cream until stiff peaks form. Stir in the reserved mixture. Chill until ready to serve.
SUMMER BERRY-COCONUT MILK ICE POPS
The jammy mash-up of berries with coconut milk and cardamom makes these homemade vegan popsicles just rich enough-and irresistible.
Provided by Kimberley Hasselbrink
Categories Dessert Kid-Friendly Frozen Dessert Blackberry Blueberry Strawberry Coconut Summer Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10
Number Of Ingredients 8
Steps:
- Combine strawberries, blueberries, and blackberries with sugar and cardamom in a small saucepan. Cook over low heat, stirring regularly, for 5-7 minutes, until berries are soft but not falling apart. Remove from heat and stir in coconut milk. Carefully pour warm berry mixture into a pitcher. Pour mix into molds, helping some of the berries along with a spoon so they're evenly distributed. Freeze at least 4 hours (insert sticks when partially frozen) and up to 1 month.
BLUEBERRY ICE CREAM
Categories Milk/Cream Blender Ice Cream Machine Dessert Freeze/Chill Kid-Friendly Frozen Dessert Blueberry Summer Simmer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 quart
Number Of Ingredients 5
Steps:
- In a saucepan bring blueberries, sugar, and salt to a boil over moderate heat, mashing berries and stirring with a fork. Simmer mixture, stirring frequently, 5 minutes and cool slightly. In a blender purée mixture with milk just until smooth and stir in cream. Pour purée through a sieve into a bowl, pressing on solids with back of a spoon. Chill mixture, covered, at least 2 hours, or until cold, and up to 1 day.
- Freeze mixture in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
More about "blueberry cardamom ice cream from iceland recipes"
BEST BLUEBERRY NO-CHURN ICE CREAM RECIPE - DELISH
From delish.com
5/5 (1)Category Dessert
BLUEBERRIES AND CREAM ICE CREAM - BAREFEET IN THE …
From barefeetinthekitchen.com
BLUEBERRY CARDAMOM SPICE CAKE RECIPE | LAND O’LAKES
From landolakes.com
2-INGREDIENT BLUEBERRY NICE CREAM | AMBITIOUS KITCHEN
From ambitiouskitchen.com
BLUEBERRY CRUMBLE ICE CREAM - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
MEYER LEMON CARDAMOM ICE CREAM RECIPE - LOS …
From latimes.com
BLUEBERRY CARDAMOM PIE RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
LOW CARB BLUEBERRY ICE CREAM - RECIPE - DIET DOCTOR
From dietdoctor.com
4.3/5 (12)Calories 318 per servingCategory DessertLocation Vasagatan 40, 111 20 Stockholm, Sweden
BEST BLUEBERRY ICE CREAM RECIPE - HOW TO MAKE BLUEBERRY ICE CREAM
From thepioneerwoman.com
Cuisine AmericanCategory Barbeque, Fourth of July, Dessert, FruitServings 2Total Time 13 hrs
BLUEBERRY CARDAMOM COMPOTE DELIGHT - THE NORWEGIAN AMERICAN
From norwegianamerican.com
HOMEMADE CARDAMOM ICE CREAM - THE NORWEGIAN AMERICAN
From norwegianamerican.com
BLUEBERRY MUFFINS | FEASTING AT HOME
From feastingathome.com
HOMEMADE BLUEBERRY ICE CREAM - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
BEST CARDAMOM KULFI POPS - HOW TO MAKE CARDAMOM KULFI POPS
From delish.com
EASY AND DELICIOUS BLUEBERRY ICE CREAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
FRESH BLUEBERRY ICE CREAM | RECIPE BY LEIGH ANNE WILKES
From yourhomebasedmom.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #low-protein #desserts #fruit #scandinavian #european #icelandic #frozen-desserts #dietary #low-sodium #egg-free #free-of-something #low-in-something #berries #blueberries #equipment #small-appliance
You'll also love