CARDAMOM-VANILLA BEAN ICE CREAM

Stacy Wisniewski and Henryk Kumar of Butter & Cream in Decatur created this luscious-yet-light old-fashioned custard ice cream. Perfumed with vanilla and cardamom, it is heady, fragrant and so refreshing on a hot day.

1 vanilla bean 9 whole cardamom pods 2 cups heavy cream 1½ cups whole milk 5 large egg yolks 2/3 cup granulated sugar ¼ teaspoon kosher salt ½ cup nonfat dry milk powder (such as Carnation) ¼ teaspoon ground cardamom 2½ teaspoons vanilla extract Toasted coconut, brittle or sprinkles for topping (optional)

Split vanilla bean lengthwise. Using the back of a spoon, scrape the seeds into a small bowl, and set aside.

Chop whole cardamom pods as fine as possible, making sure to break up the seeds. Place in a small bowl with the scraped vanilla bean.

Combine heavy cream and whole milk in a 2-quart saucepan. Whisk together egg yolks in a medium heatproof bowl.

Cook milk and cream over medium heat, stirring gently, about 10-12 minutes. Remove from the heat. Add the vanilla bean and chopped cardamom pod. (The vanilla seeds will go in later.) Cover the pan and let steep 40 minutes. Pour the mixture through a fine-mesh strainer. Return the cardamom-and-vanilla-bean-infused cream mixture to the saucepan.

Add the sugar, salt and milk powder. Stir with a wire whisk until smooth. Make sure skim milk powder is fully dissolved. Attach candy thermometer to saucepan. Cook until warm, about 110 degrees, about 5-10 minutes.

While whisking constantly, pour about ½ cup milk mixture into the egg yolks. When the mixture is smooth, whisk in another ½ cup milk mixture. Transfer warmed egg mixture to saucepan with remaining milk mixture. Whisk until smooth.

Return the saucepan to mediumhigh heat. Cook, stirring the sides and bottom of the pan constantly with a spatula, until the mixture reaches 165 degrees, about 5-10 minutes. (While the mixture is cooking, fill a large bowl with ice and water.)

Pour the custard through a finemesh strainer set into a large bowl. Place bowl in the ice bath and chill, stirring occasionally, until cool, 20 to 25 minutes. Whisk in vanilla, ground cardamom and the vanilla bean seeds. Refrigerate until thoroughly chilled, 2 to 3 hours or up to overnight.

Freeze chilled custard in an ice cream machine following the manufacturer’s directions. Transfer to a chilled container. Freeze for 8 to 10 hours before serving. Makes: About 1 quart

Per ½-cup serving:

355 calories (percent of calories from fat, 67), 6 grams protein, 23 grams carbohydrates, trace fiber, 27 grams fat (16 grams saturated), 221 milligrams cholesterol, 108 milligrams sodium.

PHOTO BY CHRIS HUNT/SPECIAL. STYLING BY WENDELL BROCK