Passage To India Recipe

Name: Passage To India
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 black cardamom pods; 1/8 teaspoon cumin seed; 1/8 teaspoon anise seed; 1 cup heavy cream, organic preferred; 3/4 cup half and half; 1/8 teaspoon sea salt; 4 ounces dark muscovado sugar, packed; 1/2 teaspoon ground ginger; 4 egg yolks; 1/2 teaspoon Meyer's lemon zest; optional garnish of whipped cream, lightly seasoned with spice; optional garnish of ground spice mix including ginger, cinnamon and a touch of cardamom; a splash of brandy for a special dessert is another optional finish

Servings: persons

3 black cardamom pods
1/8 teaspoon cumin seed
1/8 teaspoon anise seed
1 cup heavy cream, organic preferred
3/4 cup half and half
1/8 teaspoon sea salt
4 ounces dark muscovado sugar, packed
1/2 teaspoon ground ginger
4 egg yolks
1/2 teaspoon Meyer's lemon zest
optional garnish of whipped cream, lightly seasoned with spice
optional garnish of ground spice mix including ginger, cinnamon and a touch of cardamom
a splash of brandy for a special dessert is another optional finish

1
Be sure to use fresh spices, not outdated ones. Remove the seeds from the cardamom pods. Take all the spice seeds and bruise and crush them in a mortar and pestle.I like them a bit coarse for added texture to the ice cream. Pan fry them for 1-3 minutes.
2
In a heavy sauce pan whisk together the cream, half and half, muscovado sugar, all the spices, and salt. Scald, but do not bring to a boil, stirring frequently. Take off the heat.
3
Whisk the egg yolks together with the lemon zest. Temper with 1/4 cup of the cream mix. Gradually pour yolk mix into the rest of cream mix in the pan and stir over low heat, but do not boil. Cover with parchment paper and cool; then refrigerate for at least 4 hours or more.
4
Proceed to follow your ice cream maker directions and process as ice cream. Freeze in a container for a few hours for best results.
5
Garnish with a sprinkle of fresh spices and optional whipped cream, which can also be seasoned with spice. Savor the spice blend.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 black cardamom pods, 1/8 teaspoon cumin seed, 1/8 teaspoon anise seed, 1 cup heavy cream, organic preferred, and more.

Yes, Passage To India falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Passage To India

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions