Cardamom Gelato: The Frozen Treat
Gelato, the Italian ice cream enriched with the rich flavor and exotic aroma of the Indian cardamom, is what the delicious cardamom gelato is all about. It can be rightly described as an Italian dessert with an Indian twist that appeals to the taste buds of all young and old. The following is an easy to make recipe for this mouth watering dessert.
Preparation time: 5 minutes
Cooking time: 20 minutes
Servings: 2 pints
- Organic sugar – 3/4 cup
- Green Cardamom (crushed) – 1 tbsp
- Whole milk – 3 ½ cups
- Cornstarch – 3 tbsp
- Cream fraiche – 1/2 cup
For cream Fraiche
- Heavy Cream- 1/2 cup
- Cultured buttermilk – 1 ½ tbsp
Add cream and buttermilk in a glass jar and close the lid of the jar tightly. Shake well. Keep the jar at room temperature for 12 to 24 hours till the mixture becomes dense and thick. The fermentation process fastens when the jar is stored at warmer temperatures. Once the mixture has fermented properly, place this jar in the refrigerator and store for 1 week to 10 days.
Crush the cardamom in a mortar and pestle. Once the seeds are released from the pod, remove the pod and grind the seeds into a coarse powder and keep aside. Add 3 cups of milk in a heavy bottomed pan and bring to boil over medium flames. Add the cardamom powder to the milk and reduce the flames. Fast simmer for about a minute. Now remove the pan from the heat and cover it with a lid. Keep aside for 15 minutes till the flavor of the cardamom sets in well in the milk. Strain the milk through a fine sieve back into the pan and discard the cardamom seeds. Keep away for later use.
Next in a bowl, whisk and blend the cornstarch, sugar and the remaining milk properly. Now reheat the infused milk over medium heat. As soon as the milk starts boiling, add the cornstarch mixture and whisk rapidly. Bring this mix to boil. Then reduce the heat and fast simmer. Whisk the milk constantly for about 5 minutes till the mixture thickens to reach a consistency similar to heavy cream. Once the desired consistency is reached remove the pan from the flames and pour the mixture in a bowl. Keep the bowl aside at room temperature and let the mixture cool down. Once properly cooled, cover the bowl and place it in the refrigerator to chill. Chill in the refrigerator for 2 hours or the freezer for 45 minutes. After chilling the mix well, whisk in the crème fraiche and blend properly. Finally pour this gelato mix into a gelato or ice cream maker and freeze as per the instructions of the machine. The gelato can be stored in the freezer for up to 2 weeks but is best consumed on the day it is made. Remove the gelato from the freezer about 15 to 20 minutes before serving to ensure it softens aptly.