Cardamom and dark chocolate chip ice cream is a marriage of spicy and gourmet 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 cardamom seeds (or 4 to 5 lightly crushed cardamom pods)
- 50 g dark chocolate chips
- 1 teaspoon of vanilla extract
- 1 pinch of salt
Preparation :
- Cardamom infusion : In a small saucepan, heat the milk and cream over low heat. Add the lightly crushed cardamom seeds or pods to the mixture. Leave to infuse for about 10 minutes so that the flavors of the cardamom permeate the milk well. Stir occasionally, then strain the mixture to remove the cardamom seeds or pods.
- Add the sugar and vanilla : Return the infused milk-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 place the mixture in the refrigerator for about 1 hour until it is completely cold.
- Freezing : Once your mixture is cold, pour it into the Ninja Creami pot and put it in the freezer for at least 24 hours.
- Adding the dark chocolate chips : The next day, when you are ready to make your ice cream, place the pot in the Ninja Creami and use the “Ice Cream” mode. Once the ice cream is ready, add the dark chocolate chips to the pot and quickly restart a “Mix-ins” cycle to thoroughly incorporate the chips into the ice cream without breaking them.
- Tasting : There you are, 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 dark chocolate. A subtle and delicious dessert that is 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 your food !