Buttermilk Soup With Cardamom Ice Cream

Name: Buttermilk Soup With Cardamom Ice Cream
Total time: 20 min
Yield: 10 servings
Ingredients: 2 cups cream; 2 cups milk; 10 large egg yolks; 1 cup, plus 2 tablespoons, sugar; 1 tablespoon ground cardamom; 4 cups buttermilk; 1 cup heavy cream; 3/4 cup vanilla sugar (or regular sugar and 1/2 teaspoon vanilla extract); 1/2 teaspoon ground cinnamon; Strawberries for serving

Recipe from Café Ketchup

Adapted by Jonathan Reynolds

Updated Nov. 16, 2022

Total Time: 20 minutes, plus freeze time
Rating: (0)
Comments: Read comments

Featured in: FOOD; Breaking the Heat

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Ingredients

Yield:10 servings

For the Ice Cream

2cups cream
2cups milk
10large egg yolks
1cup, plus 2 tablespoons, sugar
1tablespoon ground cardamom

For the Buttermilk Soup

4cups buttermilk
1cup heavy cream
¾cup vanilla sugar (or regular sugar and ½ teaspoon vanilla extract)
½teaspoon ground cinnamon
Strawberries for serving

Ingredient Substitution Guide

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Preparation

Step 1
Combine the cream and milk in a saucepan and bring to a simmer. Remove from the heat. Whisk together the yolks and sugar until smooth. Very slowly whisk the hot cream into the yolks. Return the mixture to the pan and cook over medium heat, stirring constantly, until just thick enough to coat the back of a spoon. Strain into a clean bowl, stir in the cardamom and chill well. When chilled, freeze in an ice cream maker according to the manufacturer's instructions.
Step 2
To make the soup, whisk together the buttermilk, cream, sugar and cinnamon until the sugar is dissolved and chill.
Step 3
Place approximately ½ cup of soup in each serving bowl. Add a scoop or two of ice cream to each, and surround with strawberries.