Yellow Cardamom Ice Cream with Candied Fennel Seeds
COMMENTS
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Maureen Steiner on
Can I use non-dairy “milk” and “cream” in same proportions as recipe and get a good result? Or would you adjust amounts? Or would it not produce a good texture?
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By Erica Perez
Rated 5.0 stars by 1 users
Dessert
By Erica Perez
6
Our single-origin yellow cardamom is the perfect muse for ice cream because the pods have been allowed to fully ripen, imparting a sweet flavor with notes of grass. Yellow cardamom has less of the menthol tones present in its green counterpart.
Top the ice cream with candied fennel seeds for an easy crowd pleaser. You can also just buy candied fennel seeds at an Indian grocery store, but they are a breeze to make.
We served this up at a backyard BBQ and it was a hit with grown-ups and kids alike. Leftover candied fennel seeds are delicious sprinkled on salads, oatmeal or yogurt. That's only if you don't furtively pop handfuls of the seeds in your mouth while passing through the kitchen like I did.
8 single-origin yellow cardamom pods, crushed with a mortar and pestle
1 Madagascar vanilla bean, split lengthwise and scraped
3 tablespoons fennel seeds
Can I use non-dairy “milk” and “cream” in same proportions as recipe and get a good result? Or would you adjust amounts? Or would it not produce a good texture?
Hi Maureen,
I’ve never tried it with non-dairy options, so unfortunately I don’t have a good answer for you on that one! Sorry about that.