cardamom cheesecake ice cream

Click here for the downloadable recipe.

INGREDIENTS

Crumb

90 g Cake Flour

60 g Golden Brown Sugar

60 g Butter, Melted

6 g Cardamom, Ground

Ice Cream:

130 g Cream Cheese

3 Egg Yolks

300 g Sugar

370ml Chicken and Lamb Broth

2.5ml Vanilla Essence

3g Cardamom

METHOD

Make the crumb by mixing the ingredients in a stand mixer with the whisk attachment.

Spread the crumb dough on a sheet pan and bake it at 180°C for 22-24 minutes.

Remove from the oven and let it cool.

Whisk the cream cheese until smooth and set aside.

Whisk egg yolks, sugar, broth, and vanilla essence and heat the mixture.

Temper cream cheese with egg mixture until well combined.

Return mixture to heat and simmer until the mixture reaches a temperature of 84°C.

Cool mixture over an ice bath.

Pour mixture into the ice cream machine and churn until slightly frozen, add crumbs and continue churning until frozen.