Ingredients
Amounts are for the recipe. Sizes, times and temperatures in the method are not scaled.
Amounts worked out from the other system are rounded.
Method
Toast the cardamom. Crush the cardamom pods (18) to split them, then toast them in a dry pan for 30 to 60 seconds, until fragrant. Stop before they darken.
Slurry and cream cheese. Stir the cornstarch (12 g1½ tbsp) into 2 tbsp of the milk to make a smooth slurry. In a separate bowl, whisk the cream cheese (40 g3 tbsp) and the pinch of salt until smooth.
Boil and infuse. Combine the rest of the milk, the cream (300 ml1¼ cups), the sugar (130 g⅔ cup), the corn syrup (40 g2 tbsp) and the toasted cardamom in a saucepan. Bring to a rolling boil and hold it for 4 minutes. Take it off the heat, cover and steep 40 minutes.
Thicken. Strain out the pods. Return the liquid to a boil, whisk in the slurry and boil about 1 minute, until slightly thickened and lightly coating a spoon.
Combine and chill. Whisk the hot mixture into the cream cheese a little at a time, until completely smooth. Chill thoroughly, at least 4 hours and ideally overnight.
Churn and harden. Churn to soft-serve, then pack and freeze until firm, about 4 hours.
Notes
- No eggs. Yolks muffle cardamom's high, volatile aromatics. A lean base lets the spice lead, and the slight tang of the cream cheese suits it.
- The corn syrup is not there for sweetness. It controls ice-crystal size and keeps the ice cream scoopable.
- Cook the cornstarch for the full minute at a boil, or it tastes starchy.
- Cardamom. Start at 18 pods and be generous, since cardamom dulls in the freezer. Use green cardamom, not black, which is smoky.