Agriculture Reference
In-Depth Information
Nectarine-Cardamom Ice Cream
Cardamom is used in all kinds of baked goods, particularly in Scandinavia. But
it is rarely combined with peaches or nectarines. Still, its slightly acidic, flowery
aroma lends a subtle note to this ice cream. Don't be tempted to add too much - it
should be a suggestion rather than "Wow, that's cardamom!"
MAKES 1 QUART
Pit and chop the nectarines. You should have about 4 cups. Place them in a large bowl
with the sugar. Stir to combine. Set aside for 30 minutes to macerate, stirring occasionally.
Lightly crush the cardamom pods with the base of a small saucepan, just enough to expose
the little black seeds inside. Bring the cardamom, milk, cream and salt to a simmer in a
small saucepan. As soon as bubbles appear around the rim and a skin forms on top, re-
move the pan from the heat and cover with a lid. Set aside for 30 minutes to steep.
Place the fruit in a blender and strain the cream mixture over the top, discarding the car-
damom. Puree until smooth. The mixture will be slightly thinner than a milk shake. Pour
into a bowl and refrigerate for 30 minutes.
Freeze in an ice-cream machine according to the manufacturer's instructions until the mix-
ture has the texture of soft-serve ice cream. Spoon it into a container, cover and place in
the freezer for 1 hour. Serve immediately. (If the ice cream is left in the freezer overnight,
it may become icy. Allow it to warm slightly outside the freezer before serving.)
Nectarines and Blackberries in Rose Geranium Syrup
