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Two scoops of orange-cardamom ice cream with chocolate chips and a hot fudge swirl sit in a ceramic ramekin on a marble countertop. There are cardamom pods scattered across the table and two orange quarters next to it.

orange-cardamom ice cream with chocolate chips and a fudge swirl

Rebecca
The combination of the bright, sweet orange with the slight bitterness of the dark chocolate, rich chewiness of the hot fudge swirl, and the herbal notes of cardamom make for a bite of ice cream that tastes exactly like how the end of summer and beginning of fall feels.
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Prep Time 40 mins
Cook Time 30 mins
Churn Time 30 mins
Total Time 1 hr 40 mins
Course Dessert
Cuisine American, Indian
Servings 1 quart

Ingredients
  

  • 2 cups heavy cream
  • 1 cup milk
  • 2 TBSP orange zest (zest from one large naval orange)
  • 2 TBSP green cardamom pods (crushed)
  • ¾ cup sugar
  • 2 eggs (large)
  • 1 oz semi sweet or dark chocolate bar (chopped into shards)

fudge swirl

  • 2 oz unsweetened baking chocolate (chopped)
  • 2 TBSP unsalted butter
  • ¼ cup sugar
  • cup water
  • pinch salt
  • ½ tsp vanilla
  • cup corn syrup (fill a ⅓ cup halfway)

Instructions

  • If using an ice cream maker, freeze bowl according to directions (usually overnight or at least 24 hours in advance of use).
  • In a medium sauce pot over medium heat, steep half of the orange zest and crushed cardamom pods in the heavy cream. Bring it to a low boil, then reduce heat to low and simmer for 25-30 minutes.
  • Whisk the eggs in a mixing bowl until light and fluffy, about 1-2 mins. Whisk in the sugar a little at a time, then continue whisking until completely blended, about 1 minute more.
    Add the milk and whisk to combine. Then, strain the heavy cream through a wire mesh strainer into the mixing bowl, add the remaining orange zest, and whisk again until blended. Transfer to an airtight container and refrigerate until chilled and ready to use (ideally overnight).
  • Pour ice cream mixture into base of your chilled ice cream maker and let it run until ice cream has formed (this can take up to 20-30 minutes, depending on your ice cream maker). While ice cream maker is running, chop 1 oz chocolate into shards, transfer to a container and freeze for at least 20 minutes.
  • When ice cream maker is done, transfer the ice cream mixture to an airtight container. It will still be fairly soft at this point. Chill for an hour in the freezer, then use a spatula to mix the frozen chocolate shards until they’re evenly distributed. Then transfer back to the freezer for another hour before doing the fudge swirl.
    NOTE: If you don’t want the hot fudge swirl, your ice cream is now complete! Let it chill in the freezer for 2 hours or overnight before eating.

fudge swirl

  • Combine chocolate, butter, sugar, salt, and water in a small sauce pan over low heat. Cook, stirring frequently until butter and chocolate are completely melted and mixture is smooth.
    Mix in the corn syrup, bring to a low boil, then immediately return heat to low and cook for an additional 5-10 mins until mixture is thick and shiny. Add the vanilla and stir to combine.
  • Remove your ice cream from the freezer (it should still be fairly soft). Scoop about ⅔ of the ice cream into a separate bowl. Pour or dollop half of the hot fudge over the bottom layer of ice cream still in the container. As it hits the cold surface it will begin to harden, so work quickly.
    Dollop 1/2 of the remaining ice cream mixture over the fudge, then repeat with another layer of fudge and the rest of the ice cream. You should have 5 layers — ice cream, fudge, ice cream, fudge, ice cream. Take a knife or a skewer and stick it through to the bottom of the container, then draw some figure-s or zig-zag shapes through the ice cream to create the swirl. It will be messy. That's okay.
  • Press a sheet of plastic wrap over the surface of the ice cream, close the container to keep air out and prevent freezer burn, and let it set up in the freezer for 8 hours or overnight.

Video

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