Equipment
* optional
Ingredients
Cardamom Ice Cream Base
- 250 ml heavy cream, cold
- 250 ml whole milk, cold
- 5 g green cardamom pods, lightly crushed
- 4 egg yolks
- 100 g granulated sugar
Spiced Peach and Buttermilk Soup
- 500 g yellow peaches, pitted and roughly chopped
- 400 ml buttermilk, chilled
- 50 ml heavy cream, chilled
- 60 g honey
- 5 g fresh ginger, peeled and finely grated
- 1 g ground cinnamon
- 15 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
Using a mortar and pestle, gently crush the green cardamom pods just enough to expose the seeds inside without completely pulverizing them.
In a medium saucepan, combine the crushed cardamom pods, heavy cream, and whole milk. Heat over medium heat until it reaches a gentle simmer at 82°C/180°F. Remove from heat, cover, and let steep for 30 minutes.
In a heatproof bowl, whisk the egg yolks and granulated sugar together until the mixture becomes pale yellow and slightly thickened.
Reheat the steeped dairy mixture briefly if it has cooled. Slowly ladle half of the warm dairy into the egg yolk mixture, whisking constantly to temper the eggs and prevent scrambling.
Pour the tempered egg mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon, reaching an internal temperature of 74°C/165°F.
Immediately pour the custard through a fine mesh sieve into a clean bowl set over an ice bath to stop the cooking. Allow to cool completely, then cover and refrigerate for at least 4 hours.
Churn the thoroughly chilled base in an ice cream maker according to the manufacturer's directions. Transfer to an airtight container and freeze for at least 4 hours until firm enough to scoop.
While the ice cream sets, prepare the dessert soup. In a blender, combine the chopped yellow peaches, buttermilk, heavy cream, honey, fresh ginger, ground cinnamon, and lemon juice.
Blend the mixture on high speed for about 60 seconds until entirely completely smooth. Strain through a fine mesh sieve to ensure a silky texture.
Transfer the strained soup to a sealed container and chill in the refrigerator for at least 2 hours to allow the spices to meld and ensure it is served very cold.
Pour the chilled soup into shallow, wide bowls. Carefully place a rounded scoop of the cardamom ice cream into the center of each bowl immediately before serving.
Chef's Notes
- Ensure your peaches are incredibly ripe and fragrant; their natural sweetness is the backbone of the cold soup.
- Do not skip toasting or gently crushing the cardamom pods, as the essential oils hidden within the seeds provide the signature aromatic complexity.
- For the silkiest texture, always press plastic wrap directly onto the surface of the custard base while chilling to prevent a skin from forming.
- Full-fat buttermilk is crucial for this recipe. It offers a creamy mouthfeel and stabilizing acidity that prevents the soup from tasting thin or watery.
Storage
Refrigerator: 3 days — Store the soup in an airtight container. Stir well before serving.
Freezer: 2 weeks — Store the ice cream in a shallow, airtight container with plastic wrap pressed directly against the surface.
