Sunday, June 9, 2013

Cardamon Cherry Ice Cream

I have been waiting in anticipation for cherry season, ever since I baked this Rolled Oats, Cardamon and Cherries Upside Down Cake back in July 2011. I could not shake how brilliant the trifecta flavor combination was. Long story short, after an exasperating brainstorming session, I decided to forgo the oats, and annul this oat-cherry-cardamon love triangle and stay with the happy cardamon-cherry coupling. It's clean. It's bright. It's deliciously refreshing.
I really wanted to give you the 411 on cherries but instead I wish to share with you some odds and ends. Items that made me smile this week & interesting, mostly food bits, I came across.

The hilarity of The Last Jewish Waiter  made me smile one morning when I needed it most. I also love his posts that do not necessarily correspond to the videos. If you've been to Katz's in NYC, you would totally get it. If you haven't, I hope this will make you crack a smile. Katz's, still the best pastrami on rye out there.

Smart answers in this interview Robert Sietsema's New York Taste Buds. Robert Sietsema is by far one of the most credible food critics out there. His sudden departure from The Village Voice took the food world by surprise. Although he is NYC-centric, I enjoyed his California and DC food roundups too.

If you are interested in Indian cooking I love Manjula's Kitchen's videos. She is vegetarian. Manjula is not about glitz and glamour, though she does have a new hair do. Equally beautiful, her cooking is authentic and simple to follow.

Cardamon Cherry Ice Cream

2 cups cherries, pitted and halved
4 tablespoons sugar

1 1/2 cups 5% milk
3/4 cup sugar
1/4-1/3 ground cardamon
5 egg yolks
1 Madagascar vanilla bean
1 1/2 whipping cream

In a medium bowl with a lid add the cherries and 4 tablespoons of sugar. Mix and keep refrigerated overnight.

Whisk the yolks lightly in a medium heat resistant bowl.

Keep the ice cream containers and lids in the freezer.

In a non reactive medium sauce pan with a heavy bottom add the milk, sugar and cardamon. Split the vanilla bean and scrape the seeds from the inside. Add the scraped seeds and bean to the milk. Turn the heat to low medium heat and mix with a spatula once or twice to make sure the sugar is dissolved.

Once bubbles start appearing around the edge of the pot, add 1/2 cup of the warm milk into the egg yolks in 2-3 increments while constantly whisking the egg yolks. This process is called tempering. Add the tempered egg yolks into the sauce pan while constantly whisking for up to 10 minutes. The milk/yolk mixture will turn into a light thin custard. Remove from the heat and pour the custard base into a heat resistant bowl with a lid. Let completely cool and refrigerate overnight.

Whip the whipping cream in a mixer on medium/high speed until stiff. Strain the custard base through a sieve into the whipping cream and mix well with a rubber spatula. Churn in an ice cream maker according to manufacturer's instructions. Once it reaches a soft serve consistency, strain the cherries and add them to the ice cream maker. Churn for a few seconds longer until the cherries are evenly incorporated. Scoop into the pre-chilled containers. Cover with a lid and keep in the freezer, ideally overnight, before serving.

If you do not own an ice cream maker, look at the tips in this Salted Caramel Ice Cream post for an alternative ice cream making method.

Cook's notes:
1. Save the egg whites for meringue cookies or macarons.
2. Save the macerated cherry juice/liquid. It's delicious. Use it to moisten cakes or infuse custards.
3. More often than not I skip or forget to pre-chill the ice cream containers and lids in the freezer, but when I do remember, I get an unexplained enormous sense of satisfaction. I even chilled the rubber spatula I used to scoop the churned ice cream from the ice cream maker into the chilled containers. No guarantees I will be as good next time, but it's a good tip regardless.

More tips in the three part ice cream series:
Strawberry Swirl Vanilla Ice Cream
Dairy-Free Coconut Chocolate Ice Cream

Related frozen desserts links:
Capitolina's Indian Kulfi Ice Cream
Frozen Strawberry Yogurt
Rum Raisin Ice Cream
Persimmon, Kaffir Lime, Lemongrass and Purple Basil Sorbet
Madagascar Vanilla Bean Banana Ice Cream
Coffee Ice Cream
Lemondrop Melon Limonana Sorbet
Fig Gelato - Two Ways
Mango Sorbet
Pineapple Sorbet

34 comments :

  1. the perfect way to indulge in cherries Shulie. That s one evilly creamy scoop out there

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    1. TY Anusha, it's so creamy. I am not even sure th epic is doing it justice. :)

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  2. It's so hot here Shulie, I'm thinking two or three scoops of your Ice cream can refresh and boost my mood! I love cardamom in desserts, specially Indian desserts but never had it with cherry Ice cream. I think this combination is amazing :)

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    1. Yes. I thought the combination is a nice refreshing twist on the familiar & come over have a couple of scoops.:) Hot & muggy here too!

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  3. הי שולי
    גם אצלי במשפחה מאד אוהבים דובדבנים, למרות שלי אין סבלנות להוציא את הגרעינים שלהם (לכן לאפייה משתמשת בדובדבנים בקופסא)
    אבל גם העוגה שהכנת מוצאת חן בעיני - עם הקוואקר, ובטח שגלידה!!
    הייתי חוטפת את כדור הגלידה מהמסך אם יכולתי :)

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    1. Thanks Winnie. I use a cherry pitter I am happy I eventually purchased two years ago. Though you have to be careful not to slam your fingers while pitting with this gadget. :) Sending you a couple virtual scoops.

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  4. your pictures are absolutely stunning, shulie! i've never tried cherries and cardamon as a combination but it sounds absolutely wonderful. must must give it a try soon.

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    1. Do it. Do it, An. It's delicious. Thx for stopping by, It's been too long.

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  5. My parents would make cherry ice cream during the summer when I was a kid. This brought back so many memories and I thank you very much for that. They didn't have cardamon in their recipe and I think it is a brilliant addition.

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    1. Aww Renee I am happy it brought up some nostalgia & TY.

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  6. If you ever arrive home to find your house broken into and only your cute vintage props missing - it was me. Well... don't call the cops cuz it might not be but I want it to be me lol ;) PS love this ice cream too!!

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    1. ahahah Rachel, you threatened last year too http://www.foodwanderings.com/2012/06/i-scream-you-scream-we-all-scream-for.html#.UbXZVJWfeRt Good thing I didn't call the cops on you! :)

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  7. This reminds me that I need to make the cherry cobbler that I haven't done in awhile. But this time I might try some cardamom. Thanks!

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    1. Let me know how you like the added twist of cardamon once you make your cherry cobbler.

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  8. That is one delightful flavor combination! Your ice cream must taste exceptionally good.

    Cheers,

    Rosa

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  9. Cardamon and Cherry sounds like a food marriage and you coupled them quite well. I am in love with your pictures too, quite inspiring and I actually started to wish that summer would come back so that I could make your ice cream (saw some cherries in the market the other day!).

    I hadn't known Manjula yet either, always nice to discover your favorites shulie. ;)

    Take care!

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    1. TY Helene. It's very hot & humid here but I cannot imagine the monsoon season there. Though on the up side it's a stretch of coastal heaven there. :)

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  10. I keep hearing about cardamom and cherries and it seems that it's about time for me to try these two flavors together. And I can't think of a better way than your ice cream. And as always stunning pictures and that ice scream scoop is awesome with a Capital A!

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    1. TY Jennifer. Yes, that scoop is great. I wish I could use it in every pic.:)

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  11. I love cherry ice cream! (and that scoop is the best prop ever!)

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  12. Yum!!! This would pair nicely with our post from today!!! Lovely!

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    1. Hurried right over and indeed it will be a pairing made in heaven!

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  13. So beautiful, my friend. I want to frame these photographs! I just love how you displayed the ice cream in the scoop. So very inspiring. Thank you for sharing! Here's to cherry season!

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    1. TY Monet. I was happy cherry season is early this year.

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  14. I have some frozen cherries from last summer, to cheer up my current winter, but now I hesitate about how to use them. With cardamom is the perfect thing Shulie, I really started using it last year and it´s at the top of my chart. Such a gorgeous ice cream! And I love your ice cream spoon.

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    1. TY Paula. Smart. I never think that far ahead. I should. Now you can enjoy cherries in the off season. Yay! :)

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  15. I love cardamom,never thought on ice cream,I can smell it on this ice cream,looks so tasty :)

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  16. I love summer, because I snack on cherries all summer long! I love your recipe, and want two scoops please....nah, make it three! Your pictures are so beautiful, Hugs, Terra

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  17. Ciao, grazie del commento sul blog :-)

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