Thursday, August 11, 2011

Recipe: Dairy Free Chocolate, Chocolate Chip Cardamom Ice Cream

I don't normally post recipes but after the feedback from the Southern BBQ post I decided to branch out. Here it is - the recipe for dairy free chocolate, chocolate chip cardamom ice cream.

Dairy Free Chocolate, Chocolate Chip Cardamom Ice Cream 

Makes 1 quart
  • 4 cups coconut creamer (regular – not flavored)
  • ¾ cup sugar
  • 2 vanilla beans, halved and seeded
  • 7 large egg yolks
  • ¼ cup dark chocolate syrup (can add more to taste)
  • 1 tsp cardamom
  • ½ cup dairy free chocolate chips
Combine the coconut creamer, sugar and vanilla seeds and bean in a medium heavy saucepan and bring to a gentle boil over medium heat. Remove from the heat.


Beat the egg yolks in a medium bowl until frothy and lemon colored, about 2 minutes. Whisk 1 cup of the hot cream into the egg yolks in a slow, steady stream. Gradually add the egg mixture to the hot cream, whisking constantly. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.

Remove from the heat and strain through a fine-mesh strainer into a clean bowl. Mix in cardamom. Cover with plastic wrap, pressing it directly against the surface of the mixture to keep a skin from forming. Refrigerate until well chilled, about 2 hours.

Remove from refrigerator, add in chocolate syrup and mix thoroughly. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to an airtight container, mix in chocolate chips and freeze until ready to serve.

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