S1, Ep 2: Ice-cream Tubs and Pantry Moths
Annabelle underestimates the common ice-cream tub during a washing-up session at a shed party on an remote hilltop, while Gillian, back in muggy Brisbane, wages war against the pantry moth.
Gillian's Cardamom Ice Cream
Oh, cardamom, how I love thee! I don’t need much excuse to use cardamom; in my tea, a cake, or in this case, ice-cream.
Tip: The most important thing is to buy cardamom in the pod as the seeds quickly lose their flavour once their pod is broken open. And if the seeds inside are slightly sticky – even better! That means they are fresh. Go for the green pods.
Tip: the longer you allow the cardamom seeds to infuse in the creamy, hot, milk, the stronger the flavour will be. If, when you taste it, it seems very strong – good! Any food that’s icy cold never tastes as flavoursome, so you want to start with a good, strong cardamom taste and aroma.
About a handful of cardamom pods. Crush the pods and pick out the seeds. A fiddly job, but oh so worth the effort! Then pound the seeds with a pestle & mortar, or use a coffee or spice grinder
6 large organic egg yolks
250ml of full fat milk (whole milk)
250ml of double cream
200g of castor sugar
The process of making a simple ice-cream is making a good, creamy flavoured custard, and then stirring it while chilling it. It is simply iced cream. So start by making your cardamom custard.
Put your eggs yolks in a large bowl. Beat lightly with a fork or whisk until they are an even mix.
Put the milk, cream, crushed cardamom seeds and sugar into a heavy-based saucepan and heat. Stir until it feels as though the sugar has all dissolved.
Bring to boil and remove from the heat for at least one hour. Reheat until it’s scalding hot, then remove from heat again, wait 5 minutes, then pour it over your egg yolks, stirring continuously. Pour the hot, egg mixture back into the saucepan.
TIP: If the boiled milk has stuck to the bottom of your saucepan after boiling it, its best to use a fresh saucepan for the next stage.
Gently reheat the egg yolk/creamy milk, stirring with a wooden spoon. You just want the mixture to thicken slightly and coat the back of your spoon, so you want to heat it to about 70-80 degrees celcius. Don’t let it boil! When it has thickened, remove it from the heat. You may want to strain it. You be the judge. Then let it cool. Place it in an ice-cream maker, and freeze as per instructions for your machine. The trick to a satiny, smooth ice-cream is that stirring before it becomes firm. And a good creamy base:)
Serve however you like. I like to decorate with some cardamom seeds and pods. Close your eyes when you eat it, and dream of ancient Arabia!
Anna Pavord's recording from the Hay Festival where she talks so wisely about the act of gardening being the reward, not the having a nice garden. "It's a process, not a product". Timecode: 15:38 - 16:38
Beverley Nichols, Down the Garden Path
Which led me on to
Beverley Nichols, Rhapsody in Green
Which led me on to the brilliant and much more modern
Rhapsody in Green by UK writer Charlotte Mendelson
Anna Pavord The Curious Gardener
The Diary of a Bookseller by Shaun Bythell
The second hand bookstore in Uralla, New England, NSW: Burnet's Books
Gillian's brand new ceramic baking oven all the way from Belgium
Annabelle got her brilliant oat roller here.