Buttermilk, orange and cardamom ice cream

There's something about the tang of this buttermilk and the fragrance of the oranges that reminds me of cheesecake. Because of the thick silkiness of the buttermilk, this ice cream is a rich-tasting and feeling without being super calorific. If you're less averse to sweeteners than you are to calories, you can substitute 1/2 cup Splenda for the 1/2 cup sugar.

• 250 ml whole milk
• finely grated rind of 2 oranges
• 1/2 cup sugar
• 1/2 cup vanilla sugar
• 1/2 teaspoon ground cardamom
• 1 Tablespoon orange liqueur (I make my own by stuffing a vodka bottle with lengths of fragrant orange rind...)
• 1 whole egg
• 600 ml buttermilk

combine all ingredients but the buttermilk in a medium saucepan. Use a heavy duty immersion blender to thoroughly blend everything. If you use a wimpy one, the egg won't get totally combined with the milk and you'll end up with lumpy custard. Heat over medium low heat stirring frequently, until it begins to thicken. Pour in the buttermilk and thoroughly blend again. Continue to heat for a few more minutes, blending at the end.

Pour into a metal bowl and apply cling film to the top of the mixture. Chill for at least 2 hours.

Process using a 1 to 1.5 litre ice cream machine.

Try not to eat it all at one go.

Comments

[Lisanka]

Je suis séduite!

[Tiuscha]

I remembered after my comment, "lait fermenté" is not buttermilk. Should I try with ordinary milk ? Or cream ? Otherwise, I'll make it as usual, managing something like your recipe...

[Meeta]

Just gorgeous. I love buttermil in my ice-cream and here you have combined two incredible flavors together! Love it!

[Darcy O'Neil]

This sounds like a great recipe. But I'd switch out the orange juice for pineapple juice. For some reason Cardamom and pineapple go really well together. I use it in a cocktail I make.