Sunday, March 7, 2010

A Tale of Ginger Cardamom, aka the Best Ice Cream of my Life

...and I made it without an ice cream maker. Colossal win.

One caveat: Start it at least 24 hours before you want to eat it. (Or rather, 24 hours before you plan to eat it; you'll want to eat it after you lick the first beater.)

Green Betty's Ginger Cardamom Ice Cream

1 1/3 cups heavy cream
2 teaspoons ground cardamom
2 square inches of peeled fresh ginger (can be any dimensions, but roughly equivalent to this)
1 tablespoon vanilla
1 can sweetened condensed milk, chilled
1/3 cup minced candied ginger (Quality is important here--there's a lot of variation among candied gingers! Look for a tender interior with a powerful ginger taste and aroma. I get an excellent one, mildly suprisingly, from Bulk Barn here in Nova Scotia.)

The evening before, put the unopened can of sweetened condensed milk and the beaters in the refrigerator. Slice the fresh ginger thinly, place in a mixing bowl, and cover with the heavy cream. Add the ground cardamom, stir gently, cover, and refrigerate overnight.

In the morning, remove the sweetened condensed milk, beaters, and mixing bowl from the refrigerator. Using a slotted spoon, strain the ginger slices out of the cream. Whip the cream until it begins to thicken, then add vanilla. Continue to whip until soft peaks form, then slowly add the sweetened condensed mik while continuing to beat until stiff peaks form. Gently fold in minced candied ginger until just combined. Transfer to a freezer-safe container, cover, and freeze for at least six hours before giving in.

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