Cardamom is used in all kinds of baked goods, particularly in Scandinavia. But it is rarely combined with peaches or nectarines. Still, its slightly acidic, flowery aroma lends a subtle note to this ice cream. Don’t be tempted to add too much—it should be a suggestion rather than “Wow, that’s cardamom!”
MAKES1 QUART
2 |
pounds nectarines |
¾ |
cup sugar |
1 |
tablespoon whole cardamom pods |
½ |
cup whole milk |
½ |
cup heavy cream |
½ |
teaspoon salt |
Pit and chop the nectarines. You should have about 4 cups. Place them in a large bowl with the sugar. Stir to combine. Set aside for 30 minutes to macerate, stirring occasionally.
Lightly crush the cardamom pods with the base of a small saucepan, just enough to expose the little black seeds inside. Bring the cardamom, milk, cream and salt to a simmer in a small saucepan. As soon as bubbles appear around the rim and a skin forms on top, remove the pan from the heat and cover with a lid. Set aside for 30 minutes to steep.
Place the fruit in a blender and strain the cream mixture over the top, discarding the cardamom. Puree until smooth. The mixture will be slightly thinner than a milk shake. Pour into a bowl and refrigerate for 30 minutes.
Freeze in an ice-cream machine according to the manufacturer’s instructions until the mixture has the texture of soft-serve ice cream. Spoon it into a container, cover and place in the freezer for 1 hour. Serve immediately. (If the ice cream is left in the freezer overnight, it may become icy. Allow it to warm slightly outside the freezer before serving.)