ORANGE , CARDAMOM & HONEY ICE CREAM WITH CARAMELISED ROSEMARY ORANGE

When you’re warm and cosy and nearly replete, a dish of cold, creamy, homemade ice cream is the perfect way to finish a meal. This sweet-spicy combination is a taste sensation.

Ice cream: 2 oranges, finely grated zest 1 lemon, finely grated zest 1 teaspoon caster sugar 2 cups full cream milk 8 cardamom pods, crushed 4 egg yolks ¹⁄³ cup liquid honey ¹⁄³ cup caster sugar ½ teaspoon ground cardamom 300ml cream, whipped until just thickening 2 tablespoons orange liqueur

Combine citrus zest and first measure of caster sugar in a bowl (preferably metal, or use a double boiler), pressing and mashing to release the oils in the zest. Add milk and cardamom pods and leave to sit for 20 minutes.

Place bowl over a pot of simmering water and heat until milk mixture is just beginning to steam.

In a separate bowl, beat together egg yolks, honey, second measure of caster sugar and the ground cardamom. Whisk in half the hot milk mixture then pour this back into the remaining hot milk and return to the heat.

Stir mixture over simmering water until it makes a thin custard that will coat the back of a spoon (this will take about 8 minutes). Take off heat and stir often until mixture reaches room temperature.

Remove and discard cardamom pods then stir in the lightly whipped cream. Refrigerate until well chilled.

Transfer to an ice cream maker, add liqueur and churn to manufacturer’s instructions. Spoon into a 1 litre container, cover and freeze until firm, overnight if possible. Serve with caramelised rosemary orange. Serves 6