Cardamom Ice Cream (Paco & Ninja Creami)

Ingredients

For Pacojet:

• 330 ml whole milk (3%)
• 90 ml heavy cream
• 120 g sugar
• 100 g egg yolk (about 5–6 yolks)
• 3 g ground cardamom (or seeds from 10 pods, crushed)
• 1 pinch of salt
• (Optional) 1 teaspoon vanilla extract

For Ninja Creami:

• 190 ml whole milk (3%)
• 110 ml heavy cream
• 60 g sugar
• 2 egg yolks
• 1 teaspoon ground cardamom (or seeds from 5–6 pods, crushed)
• 1 pinch of salt
• (Optional) ½ teaspoon vanilla extract

Instructions

1. Heat milk and cream in a saucepan until it just starts to steam (do not boil).
2. In a bowl, whisk together egg yolks and sugar until pale.
3. Slowly pour the warm milk mixture into the yolks while whisking to temper.
4. Return the mixture to the saucepan. Add cardamom.
5. Cook gently, stirring constantly, until the custard reaches 82°C (180°F) and thickens slightly.
6. Remove from heat, add salt (and vanilla if using).
7. Let rest in the fridge for 24 hours to let flavors mature.
8. Strain through a fine sieve to remove any lumps and cardamom solids.
9. Pour into a Pacojet or Creami beaker, seal, and freeze flat at -20°C (-4°F) for at least 24 hours.
10. Process in Pacojet or Creami before serving.