Cardamom Gelato
The Spice & Tea Exchange
6 large scoops
30 minutes
No ice cream machine needed for this super creamy cardamom gelato. Enjoy in a cone, bowl, or on top of a sweet treat.
Ingredients
2 cups whole milk
1/2 cup heavy cream
1/4 cup Cardamom Sugar
2 tsp vanilla extract
1/4 tsp Fleur de Sel Sea Salt
2 large egg yolks
drizzle Classic Extra Virgin Olive Oil - Mini , for topping
pinch Fleur de Sel Sea Salt, for topping
Special Equipment: electric hand mixer or hand whisk, fine mesh sieve
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Cardamom Gelato (Kit)
Directions
In a medium saucepan, combine milk, heavy cream, Cardamom Sugar, vanilla extract, Fleur de Sel Sea Salt, and egg yolks. Heat over medium until steaming but not boiling. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5 minutes.
Remove from heat and strain through a fine mesh sieve into a shallow, freezer-safe container. Freeze and stir a few times every 30 to 60 minutes for a total of 3 to 4 hours, until thick and creamy.
Let gelato soften slightly before scooping. Finish with a drizzle of Classic Extra Virgin Olive Oil and a pinch of Fleur de Sel Sea Salt.