Cardamom Ice Cream
|Sugar||1 1⁄2 Cup (24 tbs)|
|All purpose flour||2 Tablespoon|
|Milk||5 Cup (80 tbs)|
|Egg yolks||4 , beaten|
|Ground cardamom||1 1⁄2 Teaspoon|
|Finely shredded lemon peel||1 Teaspoon|
|Whipping cream||3 Cup (48 tbs)|
1. In a large saucepan stir together the sugar and flour. Gradually stir in 2 cups of the milk. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. Stir about 1 cup of the hot mixture into beaten egg yolks; return to remaining hot mixture in saucepan. Cook and stir just till mixture returns to boiling. Remove from heat. Stir in vanilla, cardamom, lemon peel, and remaining milk. Cool slightly. Cover the surface with clear plastic ' wrap. Refrigerate for several hours or till completely chilled.
2. Stir whipping cream into chilled mixture. Freeze in a 4- or 5-quart ice cream freezer according to manufacturer's directions.