Orange and cardamom ice cream recipe
Orange and Cardamom Ice Cream recipe
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|500 ml||double cream|
|500 ml||low-fat or semi-skimmed milk|
|125 g||caster sugar|
|100 g||brown sugar|
|3 tbsp||Grand Marnier or other orange liqueur|
|1 tsp||vanilla extract|
|1 tsp||almond extract|
|3 medium||oranges, zest only|
|2 tsp||ground cardamom|
Whisk the sugars into the milk until dissolved. Add remaining ingredients and whisk together thoroughly.
Pour mixture into the bowl of an ice cream machine and freeze according to manufacturers’ directions. When completed, transfer mixture to a covered freezer-proof container and freeze until required.
For a heavier mix, use an extra 50-100ml of milk and reduce the volume of cream accordingly. For a lighter mix, reduce the milk by 50ml and use an extra 50ml of cream.
For a more intense flavour, replace the orange zest with approximately 100g of Kumquats. Cut them in half and remove the seeds and purée the remaining fruit in a blender or food processor.
ca. 45 min
ca. 3 hrs
Grade of difficulty:
Calories per portion:
Reference: Orange and cardamom ice cream recipe
Recipe type: xarchivex
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