Recipe Suggestion from Chef Matthew Strefford
Ingredients
200g caster sugar
500ml milk
200ml double cream
5 cardamom pods
105g egg yolk
70ml Great Ness Cardamom Rapeseed Oil
Method
Boil the milk and cream with the cardamom pods. Whisk together the egg yolk and sugar then whisk in Great Ness Cardamom Rapeseed Oil. Pour milk and cream over the eggs. Heat mix until it coats the back of a spoon (about 80C).
Leave to stand for 1 hour. Put milk in an ice cream churner till frozen and set.
