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Cardamom Ice Cream     Veg  CD  DP  25mins plus chilling and freezing

Makes approx 900ml/30fl.oz.    Cold Vegetarian Dessert

1 tbsp Plain Flour
175g/6oz Sugar
600ml/20fl.oz Milk
2 Large Egg Yolks, beaten
1 teasp Vanilla Extract
1 teasp Ground Cardamom
1 teasp finely grated Lemon Zest
240ml/8fl.oz. Double Cream


1. Place the flour and sugar in a large saucepan and mix well.

2. Place over a medium heat and gradually add half of the milk, stirring constantly and cook until thickened and bubbly.

3. Place the beaten eggs in a large mixing bowl and slowly pour in about half of the hot milk mixture stirring constantly.

4. Add the egg mixture to the remaining milk in the pan and cook over a medium heat, stirring all the time until the mixture gets to boiling point.

5. Remove from heat, add the vanilla, cardamom, lemon peel and remaining milk, mix well then transfer to a large bowl, cover with clingfilm and allow to cool.

6. Transfer to the refrigerator and chill for at least 2 hour.

7. Once well chilled, stir in the cream then transfer to a freezer proof plastic box and freeze.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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