Any strong spices or herbs have to be used with caution and a light touch, even with an ingredient as intensely flavored as chocolate, as the aim is to achieve balance, where everything can be tasted and nothing dominates. Richard Bertinet, of the UK's Bertinet Kitchen, has managed this superbly with his chocolate and cardamom ice cream, with a dose of vanilla seeds to add depth, complexity, and richness.
Recipe information
Yield
Serves 6-8
Ingredients
Preparation
Step 1
Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water.
Step 2
Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Then crush the cardamom pods with the flat of the blade of the knife.
Step 3
Place the milk in a separate pan and heat to just under boiling point, then add the sugar, vanilla seeds, and cardamom pods. Stir until the sugar is dissolved.
Step 4
Using a strainer to catch the crushed cardamom pods, pour the milk into the melted chocolate and stir. Add the cream, stir well, and leave to cool at room temperature.
Step 5
Once cool, pour into an ice-cream maker and churn following the manufacturer's instructions. Keep in the freezer until required.
Recipe notes
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