This rich and decadent Coffee Walnut Cardamom Ice Cream is a delicious and refreshing dessert.
This post was originally published in July 2015. I have taken and uploaded new photos while the blog post and recipe remain unchanged.
Summer is such a beautiful time for all these delicious, succulent, and so bright desserts! Galettes, crumbles, tarts, and other good things are happening right now in many kitchens. Perhaps, you have stopped by this post while baking another Pavlova, haven’t you? Ahah, I knew that! But there’s nothing to be embarrassed about.
However, this summer I’ve decided to be concentrating basically on cold desserts. Maybe with a few exceptions, though, but so far I’ve baked only once. Not only ice cream, sorbet, and dessert soups are refreshing and the best on any hot days, but also they’re a good option to juggle if you’re searching for healthier choices.
So as you might have seen, I’ve already posted a number of chilled desserts, and there is still a lot to go! But let’s be honest it’s easier to create a healthy sorbet or fruit soup rather than ice cream. But I will keep trying:)
But anyway I’ve decided I would be choosing for soups and sorbets most of this summer and making ice cream just a very few times. Generally, I’m sticking to my rule. Or not. I mean I’ve already made 3 kinds of ice cream, and this is just the mid of sum. Perhaps, I’ve got a peculiar understanding of the word ‘few’. Something like 10-12:)
Just kidding, though. But the bottom line is since I’ve set up this limitation, I should be choosing ice cream combos and flavors carefully.
They definitely have to be those I’ve never tried before. Preferably, they should be sophisticated. Not weird but elegant.
Since I’ve been in love with cardamom recently, I decided incorporating it in ice cream would make it sophisticated. Plus a good amount of the strong coffee, vanilla extract, and golden sugar to accentuate the gorgeous cardamom flavor. And sure
some a lot of nuts and chocolate. Because ice cream with no chocolate and nuts just doesn’t make much sense in our family.
I’ve opted for roasting and caramelizing the walnuts in some butter and maple syrup to add more crunchiness and flavor, but this is totally up to you! You can choose milk or semi-sweet chocolate (dark chocolate works better with coffee and cardamom, in my book), white chocolate or even don’t include it at all. You won’t be doing that, I believe. Because not adding any chocolate should be considered a serious food crime.
There’s one thing, folks. Thanks to adding a lot of liquid, this ice cream will remain quite soft. It will be hard after a few hours in the fridge, but once served, it will be melting fast. That won’t stop you from making it, right folks?
Because this Coffee Walnut Cardamom Ice Cream is a very elegant dessert, with a few harmonious flavors going on in the background.
Just please don’t count all the calories and fats. We’ll do it next time when I post another salad or fruit soup, all right?
What about you, guys? Do you like cardamom? Have you ever added it in ice cream and other desserts? What’s your favorite ingredient to go with cardamom?
Delicate and delicious Coffee Walnut Cardamom Ice Cream, with such a sophisticated flavor!
- 5 egg yolks
- 1/2 cup milk
- 2,5 cups heavy cream
- 2/3 cup very strong coffee, cooled
- 1/3 cup maple syrup
- 2-3 tablespoons golden sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cardamom seeds (or to taste)
- 50-70 gr dark chocolate, grated
- 1 cup walnuts
- 1 tablespoon salted butter
- 1 tablespoon maple syrup
- 1 tablespoon golden sugar
- In a skillet melt the butter, add the walnuts, and toast them for a minute. Pour in the maple syrup and sprinkle with the sugar. Cook for 2-3 minutes, stirring often.Remove from heat and place the nuts on a piece of oiled (sprayed) parchment. Let them cool for 20 minutes and then chop.
- In a saucepan heat the milk just until it starts to simmer.
- In a medium bowl whisk together the yolks, sugar, maple syrup, and cardamom extract.
- Gradually, constantly stirring, pour the hot the milk into the yolk mixture.
- Return the mixture to the saucepan and continue cooking over low heat and not allowing to boil, constantly mixing, for about 7-10 minutes.
- Remove from heat. Add the heavy cream and vanilla and mix well. Cool completely.
- Pour the mixture into an ice cream maker and freeze as recommended in its manual.
- 5 minutes before the ice cream is ready, add the chocolate and chopped walnuts.
- The ice cream will remain very soft so you could place it in the fridge, for a couple of hours.