MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cardamom Icecream
Categories: Icecream
Yield: 1 Batch

1 c Half-and-half; +2 tb
6 lg Egg yolks
5 1/2 tb Sugar
1 c Whipping cream
5 1/2 tb Sugar
1 Whole vanilla bean; split
-down the center
1 ts Freshly ground cardamom;
-heaping

It's dynamite with anything apple. It goes well next to the coffee ice
cream too, if you ask me. Take a bite of the coffee, a bite of the
cardamom, a bite of the coffee... Huh? What! Where am I?

In small heavy-bottomed saucepan slowly bring half-and-half to boil.
Place in refrigerator overnight, or chill in freezer briefly but do
not freeze.

Cream egg yolks and 5-1/2 tb sugar; set aside.

In 2 qt saucepan combine whipping cream, remaining sugar, and vanilla
bean and slowly bring to a boil, stirring frequently. Remove bean;
using point of paring knife, scrape vanilla grains from inside hull.
With fingers, rub off any cream or remaining vanilla grains and mix
into cream. Return the cleaned vanilla pods to the cream. Add the
cardamom.

Add about 1/3 of the cream mixture to yolks, whisking constantly.
Pour this mixture into saucepan, whisking constantly, and bring to
just under boiling point. Remove from heat. Immediately place pan in
cold water or over ice to stop cooking. Stir frequently until cool.

Beat in chilled half-and-half and vanilla. Put the completed custard
in the refrigerator overnight. When ready to freeze the custard,
strain out the vanilla pods. If you feel like kicking up the cardamom
flavor you may add a bit more ground cardamom. Place in ice cream
maker and churn according to manufacturer's directions.

Recipe by Bon Appetit

Recipe FROM: <https://web.archive.org/web/20080908025245/
http://www.recfoodcooking.org/sigs/Jamie Utter/
Cardamom Ice Cream.html>

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