Cardamom and dark chocolate chip ice cream is a marriage of spicy and indulgent flavors. Cardamom, with its slightly lemony and floral notes, pairs perfectly with dark chocolate for an ice cream that is both subtle and intense. It's a quick and easy recipe to prepare with the Ninja Creami!
What you need:
- 250 ml of whole milk
- 100 ml of whole liquid cream
- 60 g of sugar
- 1 teaspoon of cardamom seeds (or 4 to 5 lightly crushed cardamom pods)
- 50g of dark chocolate chips
- 1 teaspoon of vanilla extract
- 1 pinch of salt
Preparation :
- Cardamom Infusion : In a small saucepan, gently heat the milk and cream. Add the lightly crushed cardamom seeds or pods to the mixture. Let it infuse for about 10 minutes to allow the cardamom flavors to fully permeate the milk. Stir occasionally, then strain the mixture to remove the cardamom seeds or pods.
- Add the sugar and vanilla : Return the infused milk and cream mixture to the saucepan, add the sugar and vanilla extract. Heat gently, stirring until the sugar is completely dissolved. Remove from the heat and let cool to room temperature, then refrigerate for about 1 hour until thoroughly chilled.
- Freezing : Once your mixture is completely cold, pour it into the Ninja Creami jar and place it in the freezer for at least 24 hours.
- Adding the dark chocolate chips : The next day, when you're ready to make your ice cream, place the tub in the Ninja Creami and use the "Ice Cream" mode. Once the ice cream is ready, add the dark chocolate chips to the tub and quickly run a "Mix-ins" cycle to thoroughly incorporate the chips into the ice cream without breaking them.
- Tasting : There you have it, your cardamom and dark chocolate chip ice cream is ready to be enjoyed! The spicy notes of cardamom blend perfectly with the crunch and bitterness of the dark chocolate. A subtle and indulgent dessert that's sure to please!
You can also add a few extra dark chocolate chips on top, or even a little orange zest for an even more refined touch. Enjoy!
