That's fine if you prefer to taste the cardamom but I urge new readers to first try the recipe as written so they can explore how cardamom alters the taste of chocolate.
If you can taste the cardamom and vanilla bean then you've added far too much because the chocolate remains the star of this show. Some of the previous commenters forget the original intent of this recipe, which is a subtle enhancement of the chocolate. Apparently so did everyone who tasted this ice cream, because they all asked me for the name of the chocolate so they could get some to eat plain! What an intriguing variation on chocolate! I love cardamom and vanilla bean together so I had to try this and I found the subtle influence they have on chocolate to be sublime. If you put the mix in the freezer, it freezes correctly. since alcohol acts as a cryoprotectant, you don't have to use an ice cream maker. I (modestly) made it even better by adding ~7% by weight of brandy de jerez, solera reserva. I guess I'll try a triple batch and see what fits my maker. Looks like about 2.8 cups, or almost 0.7L. Iwas just about it make it (with green) but I need to know the recipe yield.
This recipe doesn't specify the yield amount or which kind of cardamom (eg. I thought it would’ve been nice to have a bit more of the cardamom come thru - next time I’ll add one more pod.Īnyone know why it was slightly grainy texture wise? I used the whole vanilla pos in the hot milk, after I scraped them. It was great! Made it in a gelatos maker & the texture was slightly grainy, but still very tasty.
0 kommentar(er)
