Ingredients
450 milliliters Double Cream
150 milliliters Condensed Sweetened Milk
2 teaspoons Vanilla Extract
5 Cardamom Pods
2 Tablespoons Black Treacle
Method
Sources
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dataset
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Gathered
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Green pods — crush for chai, biryani, Scandinavian baking
Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Italian cream cheese — tiramisu, pasta, risotto finishing
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Green pods — crush for chai, biryani, Scandinavian baking
Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Italian cream cheese — tiramisu, pasta, risotto finishing
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For the ice cream base: Place cream, condensed milk and vanilla extract into the bowl of a mixing machine and use the whisk tool to thicken. Whisk on high for around 3-5 minutes (longer if whisking by hand). Keep a close eye on the whisking process as over-whipping the mixture will cause it to split. As soon as the mixture starts to thicken, reduce the speed and stop as soon as soft peaks begin to form (cream is thick but just about pourable). For the cardamom and black treacle ice cream: Crush the cardamom pods by placing the flat of a knife over them and pushing down with your hand. This should split the pod and release the seeds inside. Discard the outer pod and gather together the seeds. Crush the seeds into coarse powder using a knife or mortar and pestle. Once cream and milk have been whisked, add the powdered cardamom seeds and treacle. Fold in gently. You may wish to add the treacle gradually to prevent it from clumping in one place. Once the ice cream is made, transfer into a freezable container (I used metal loaf tins) and seal with a lid or double wrap with cling film. Freeze for at least 4 hours before scooping.