Food Pairing is fun to play with and when discovering that lemon zest and cardamum tastewise resembles eachother quite alot, I had to try a dish where both occurred. I don’t think its a secret that I really like to use my ice cream maker, so I quickly thought of an easy ice cream where the main testegivers were lemon zest and cardamum.

Lemonzest and Cardamum Ice Cream:

80 g sugar
100 g double cream
4 egg yolks
350 g whole milk

Finely grated zest of 2 lemons
Approx 1/4 teaspoon ground cardamum (by taste)

Mix sugar, cream, milk and lemon zest in a caserole. Stir it untill the sugar is completely dissolved. If youre impatient, turn on the heat a little bit, it helps.

Apply cardamum as per liking. You have to be able to taste the cardamum, but it shouldnt overpower the taste of lemonpeel. I’ve written approx 1/4  teaspoon, but taste it, you may like more or less. How much you like the taste of cardamum is subjective.

Then stir in the egg yolks, and gently heat the pot untill the contents begin to thicken. As a rule of thumb, it should be able to cover the back of a wooden spoon. If you have a thermometer, count on about 84 degrees C for a good result. If it gets too hot, the egg yolks coagulate completely, so keep an eye on it, and stir it constantly.

Here is my caserole all by itself on the new stovetop:

It may not be easy to see in the picture (below), but the custard has thinkened a bit, and you can see its clinging a bit to the spoon. When stirring, you can also feel the custard beeing a little bit thicker to stir. (but do not expect it to become as cake cream, because it wont)

When you’ve got a decent custard, put it aside for cooling before it is frozen on an ice cream machine. If you don’t own an ice cream machine(!), our the custard in a shallow plastic container with lid, and put it in the freezer. Stir the container every half hour untill the ice cream is semi firm, and then let it be.

The alert reader will have noticed the lemon zest is still in the ice cream. I feel it gives a nice texture, a bit like coconut ice cream. If youre not into ‘things’ in your ice cream, you can remove the zest with a sithe before freezing the ice cream.

Serve (for instance) as below alone with orance zest on top. Personally I think this is a really nice combination with lemon zest and cardamum, as it gives a nice fresh ice cream, with a taste you didn’t just expect.

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