Recipe for Chocolate and Cardamom Ice Cream in the 2019 calendar of Santos kitchens

Ingredients:

– 2 egg yolks

– 50 g icing sugar

– 25 g honey

– 300 ml full-fat milk

– 300 ml whipping cream (35% milk fat)

– 150 g dark chocolate, grated

– 12 cardamom pods

– Salt

Method:

Crush the cardamom pods to remove the black seeds inside. Crush the seeds and set aside.

Chill the cream in the fridge for 2 hours. Whip the cream and set it aside in the fridge again.

In a bowl, beat the yolks with the sugar and honey. Add the milk until well blended.

Transfer the mixture to a saucepan and simmer on low heat until it begins to thicken.

Add a pinch of salt and the grated chocolate. Stir until the chocolate has completely melted.

Add the cardamom and stir a little more.

Let the mixture cool and then add the whipped cream.

Chill in the fridge.

Once the mixture is completely cold, use an ice cream maker to make the ice cream.

If you don’t have an ice cream maker, place the mixture in the freezer and stir every half an hour or 45 minutes; to prevent ice crystals from forming.

Continue stirring every half an hour until obtaining the texture of perfect ice cream.

This recipe was created and photographed by photographer and food stylist Beatriz Rodríguez (Tobegourmet)