Ice cream evokes pleasant childhood memories for me. Blazing hot summery days meant a trip to the store to pick up ice cream where I would gawk at the different flavors displayed for several minutes before I could make up my mind on decide on a flavor. Ice cream cones were never for me, I’d savor every lick off the sweet creamy frozen milk while it ran down the ridges of the cone and drip off my fingers onto my clothes. By the time I was done eating, my hands were sticky and messy but that icky sweet escape was worth every delightful minute.
Ever since I bought my ice cream maker, the canister occupies a permanent place in my heart and freezer. I’ve been using it at least a few times a month, testing and tasting (which really is the best part of making a frozen dessert) and experimenting with new flavors. Just like baking, ice cream making requires patience and chemistry, correct ratios of fat, sugar and water to create just the right texture in the freezer. It makes me feel like I am back at work in the lab, except I can eat what I am working on this time.
Cardamom is probably one of the most prominent spices you will find Indian desserts. Indians love infusing it in almost everything from masalas (spice mixes) to warm and cold desserts. In this particular ice cream, it lends a cool fragrant flavor. I also infused a few black peppercorns into the milk and added a little extra ground black pepper (the extra amount is completely optional) to balance the coolness without making the ice cream spicy hot. I adapted the base of the ice cream and the raspberry sauce from Jeni’s Splendid Ice Creams at Home by Jeni Bauer.
black peppercorn, cardamom, and raspberry sauce ice cream
servings: approximately 1 generous quart
2 cups raspberries (I used a mixture of golden and red raspberries)
1 cup brown sugar
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces whole fat cream cheese, softened to room temperature
1/4 teaspoon fine sea salt
1 1/2 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
10 black peppercorns
1/4 teaspoon black pepper, freshly ground
10 green cardamom seeds
1. In a thick bottomed saucepan, heat the raspberries and brown sugar on a medium-high flame. Bring the contents to a boil and then reduce to a medium flame and stir constantly for 9-10 minutes. Remove the saucepan from the stove and filter the sauce through a sieve to remove the seeds. Press the mixture in the sieve to extract as much fruit pulp as possible. Chill the filter raspberry sauce in the refrigerator for at least 2 hours before use. Alternatively place the raspberry sauce in ziploc freezer bag or glass bottle and chill in an ice water bath for 30 minutes.
2. Take two tablespoons of the milk and mix it with the cornstarch in a small bowl to form a slurry. Keep aside.
3. Whisk the cream cheese and salt in a large glass mixing bowl and keep aside.
4. Bring the rest of the milk, heavy cream, sugar and corn syrup to a boil on a medium-high flame in a thick bottom saucepan. Reduce the flame to a gentle simmer and add the peppercorns, ground pepper, and cardamom, stir constantly with a silicone spatula and cook for 4 minutes. Whisk the cornstarch slurry into the hot milk and bring the milk back to a boil over medium-heat. Cook the milk until it begins to thicken slightly and covers the end of the spatula, about 1-1 1/2 minutes. Remove the milk from heat.
5. Carefully whisk the hot milk into the glass mixing bowl containing the cream cheese until smooth. Pass the hot milk through a sieve to remove the peppercorns and cardamom seeds. Transfer the milk into a gallon ziplock freezer bag and chill the sealed bag in an ice-water bath for 30 minutes, adding more ice if necessary.
6. After chilling, pour the ice cream base into the frozen canister of your ice cream make. Churn until the ice cream no longer sticks to the sides of the canister and it does not freeze anymore, this should take about 30 minutes (Alternatively, follow the instructions on your ice cream maker).
7. Layer the frozen ice cream into a freezer safe storage container with an airtight lid and alternate with layers of the raspberry sauce. Do not mix the ice cream and sauce. Cover the surface with a sheet of parchment paper and press firmly against the surface to remove any trapped air bubbles. Place the lid on the container and freeze until firm for at least 4 hours before serving.
I have been thinking of getting an ice cream maker too, which brazand do u have?
Love the addition of peppercorn, nice kick !!
An interesting combination of flavors! That spicy ice cream must be delicious.
I love those golden raspberries! The ice cream looks fantastic!
Simi, I have the Cuisinart ICE-30BC, 2 quart and I am very happy with it.
Thanks Rosa, the pepper isn't hot but it brings out the flavor of the raspberries quite a bit.
Cardamom and black pepper? Sounds fabulous! Our ice cream freezing bowl basically lives in our freezer, too. At least at this time of the year. Really lovely flavors in this – thanks so much.
Thanks, Angie. I need to trying growing some golden raspberries at some point.
This is such a unique combination Nik, can't wait to try it out sometime. I have been thinking of getting ice cream maker all summer, we are in tail end and I'm still deciding. Just read your first comment on the kind you use..I might just get that one..
Oh heavens, this looks AMAZING! And I bet you'll appreciate that we live in walking distance from Jeni's Ice Cream shop in Nashville – how dangerous is that?! 😉
Beautiful pictures and sounds delectable.
yum, this looks so good.
love your photos Nik.
Lovely flavours and love that it has no eggs!
I love cardamom and every morning I grind the pods to make chai… The cardamom smell is wonderful! Very interesting to see black peppercorn in the ice cream recipe and I want to taste it. I've been enjoying ice cream weather in Japan but my husband keeps telling me how cold SF is. I'm not ready for no ice cream weather. 😀 Beautiful photography!
This ice cream sounds so divine!
Shashi @ http://runninsrilankan.com
I am a big fan of home made icecream…. have fond memories of my childhood. Just bought an ice cream maker, would surely try this recipe looks yummy.
How interesting! I would never thought of combining cardamom and raspberry, but now since you have mentioned it, it makes sense. hm… what if you would use black cardamom instead? Just to see how it would come. I know it's mostly used for curries but I am curious. ^.^ Anyway, it's brilliant all together with the black peppercorn. My gelato boss should have seen your recipe! 😉
This is such a delicious looking flavor for ice cream, Nik! Unlike anything I've seen before… I'd love a scoop!
I'm loving all the nostalgic touch on the photos and spices in this recipe!! So so delicious 🙂
Those are some supermodel blonde raspberries…love the kiss of cardamom here. I could definitely see myself savoring this as I lounge out on a sunny day. I bet it does amazing things on your tongue!
Haha, I am glad I am not the only one storing it permanently in the freezer!
Thanks Asha, with regards to the Cuisinart. It works great and is simple to use.
Oh gosh, now I am absolutely jealous that you live so close!
Thank you, Michael!
Thank you, Shruti.
My goal is to make ice cream throughout the year! You won't really taste the black peppercorn until you bite into a mix of the raspberry sauce and the ice cream at the same time. I find that it gives the tart and sweet flavor of the raspberry a little bit of a kick. Thanks for always being so kind, Nami!
Thank you Amrita, let me know how it works out for you in your new ice cream maker. I am sure you will have some fun and tasty moments with the machine!
Thanks Helene. You won't taste the heat of the pepper until you bite into both the raspberry sauce and the ice cream at the same time. It really brings out the flavor of the raspberries.
Aww, thanks Kiran!
Haha, I never looked at them that way before! Thanks
This ice cream is absolutely gorgeous! And so fancy, too! Totes in <3 with it!
I love this! Such a unique flavor ice cream. And your photos are beautiful Nik!
What a delicious play of ingredients and your photos – Nik – stunning. Truly stunning!
This sounds wonderful, and you have photographed it beautifully. Cardamom is also really popular in scandinavia, did you know that? I've fallen in love with it.
What an interesting mix of flavours for an ice cream. Quite inventive.
I am a huge fan of cardamom and this ice cream sounds fantastic, Nik! I am loving all the flavours.
Thanks so much for stopping by, Aly!
Thank you Sarah, I have heard of that but never tried any Scandinavian food with it. I hope I do get to try some soon!
Thank you Nazneen, it has a delicious cooling effect in the ice cream.
I am loving the unique way you used black peppercorns in this recipe, great job!
Love your unique recipes and beautiful food styling.
Nik..what a beautiful and uniquely flavored ice cream! A little sweet and a little spicey! And I have to tell you…I am just in awe of your amazing food styling and photography skills!