AUTUMN ICE CREAM
- 300 ml Smiltenes piens heavy cream
- 150 g Smiltenes piens sour cream
- 300 ml of milk
- 5 medium egg yolks
- 130 g light brown sugar
- 1 tsp cinnamon
- 1 vanilla pod
- 3 cardamom pods
- pinch of sea salt
Pour the milk, cream, vanilla pod, cardamom, cinnamon into a saucepan and heat over low heat. When the milk starts to steam, remove from the heat.
Beat the eggs and sugar with a hand whisk. While whisking, pour in the hot milk until all the milk is mixed in. Then pour the mixture back into the saucepan and heat over a medium heat, stirring constantly, until the sauce thickens. Check if ready after about 6 minutes by running your finger along the back of a wooden spoon, where a very clear and clean line should remain. Transfer to a clean container, place the container in a bath of cold water (with or without ice, but cold) and cool to room temperature while stirring. When I don’t have time to stir, I fill the sink full of cold water, put the bowl in and let it cool.
When the mixture has cooled, put the sour cream in another bowl. Add a little of the ice cream mixture and stir. Do not pour it all in at once, as this will leave cream lumps. Slowly add the rest, stirring. Pour into a sealable container, seal and refrigerate for 12-24h to infuse the flavours. The ice cream can also be made immediately or after a few hours, but it is better after 24h.
Drain, pour into an ice-cream machine and cook according to the manufacturer’s instructions. Serve when it’s ready as soft serve ice cream – or place in the freezer and serve after several hours.