Spiced Orange Ice Cream

Serves 4



30ml green cardamom pods
zest and juice of 3 oranges
2ml ground cinnamon
250ml full cream milk
250ml whipping cream
4 extra-large egg yolks
105g (200ml) Huletts Castor Sugar



  1. Place the cardamom pods in a mortar and pestle, gently grind the pods until they open, remove the green pods and grind the black cardamom seeds.
  2. Place the orange juice and zest in a small saucepan and simmer gently until reduced by half. Cool, and then chill in refrigerator.
  3. Place the cardamom seeds, cinnamon, milk and cream in a pan, scald and set aside to cool and infuse for at least 30 minutes.
  4. Beat the egg yolks until creamy. Reheat cream mixture, whisk 10ml into the egg mixture, then beat in the remaining cream, a little at a time.
  5. Stir in the sugar and transfer to a double boiler. Cook, stirring continuously until the mixture coats the back of a spoon. Do not allow to boil, or the mixture will curdle.
  6. Remove from the heat, dip the pan into cold water to stop the cooking process, cool and chill.
  7. When well chilled, stir the orange mixture and custard together, strain, then churn in an ice-cream maker and freeze.