Serious Eats: Recipes

Bi-Rite Creamery's Cara Cara Orange Cardamom Ice Cream

[Photograph: Robyn Lee]

This ice cream is full of flavor and subtle all at once. Steeping cardamom pods in cream brings out all their layers of flavor, which are heightened by the citrus and bitter notes of the orange zest. Lots of ice creams are best served alongside some other dessert; this is fantastic enough to ride solo.

What Worked: This recipe is aces. Straight out of the churn it's simply the best soft serve I've ever eaten—unbearably light and full of orange flavor. (That orange, by the way, is just a less common variety of navel orange; you'll find navels almost everywhere.)

What Didn't: My only complaint is the extra step of tempering the eggs. This recipe calls for heating the cream and milk to infuse the cardamom pods, then reheating it and tempering eggs. You really don't have to go through that fuss since the cream has cooled enough after steeping to not scramble the eggs.

Suggested Tweaks: Instead, whisk your egg yolks and sugar directly in your saucepan with the cooled cream, then cook the custard all at once. It'll come together in half the time and you won't need to ladle hot cream back and forth.

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About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

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