Banana Cardamom Ice Cream with Raisins
Ingredients - Makes 1 Litre
2 tablespoons Cardamom Pods
240ml Single Cream
240ml Whole Milk
1 ½ teaspoons Vanilla Essence
4 Egg Yolks
130g Golden Caster Sugar
Pinch of Salt
320ml Double Cream
70g Powdered Freeze Dried Banana Slices
½ teaspoon Guar Gum
If using a manual ice cream maker, pre freeze bowl for 12 hours.
Add Cardamom pods to a medium hot frying pan and toast for 5 minutes or until golden. Remove from pan and crush well with a rolling pin.
In a medium pan heat the single cream, milk and vanilla essence until steaming and small bubbles appear around the edges of the pan. Remove from heat. Add Cardamom mixture and steep for 15 minutes. Sieve milk mixture and return to pan.
Place the egg yolks in a large bowl and set on a damp towel to stabilise. Add sugar and salt whisking to combine. Reheat or cool milk mixture to a bare scald, then whisking constantly with one hand, pour the hot dairy very slowly into the yolks until they have been completely combined
Pour double cream into a large jug or bowl.
Then, pour the milk and egg mixture back into the saucepan and set over a medium/low heat. Cook, stirring constantly with a heat proof rubber spatula, scraping the sides and bottom of the pan, until the custard just begins to form a thickened film on the bottom of the pan (tilt pan to see this), or reaches 78 degrees Celsius on an instant read thermometer. This will take approximately 5 to 10 minutes. Immediately pour the custard into the container of cold double cream. Stir to combine.
Measure the Freeze Dried Fruit Powder and Guar Gum into a bowl and very gradually whisk in the custard mixture. Be careful to keep the mixture smooth. When all custard mixture is added sieve the mixture to remove any lumps. Add raisins and stir thoroughly.
If using a fully automatic ice cream maker then add to machine immediately and churn for 30-45 minutes or until thick, then harden ice cream further in the freezer if required.
If using a manual ice cream maker chill this mixture in the fridge for at least 4 hours or preferably overnight before churning.