Ingredients

For the ice cream:

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

For the buttermilk soup:

  • 4 cups buttermilk
  • 1 cup heavy cream
  • ¾ cup vanilla sugar (or regular sugar and 1/2 teaspoon vanilla extract)
  • ½ teaspoon ground cinnamon
  • Strawberries for serving
  • Nutritional Information
    • Nutritional analysis per serving (10 servings)

      517 calories; 33 grams fat; 19 grams saturated fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 0 grams dietary fiber; 46 grams sugars; 9 grams protein; 291 milligrams cholesterol; 242 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

10 servings

Preparation

  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.
  2. To make the soup, whisk together the buttermilk, cream, sugar and cinnamon until the sugar is dissolved and chill.
  3. Place approximately 1/2 cup of soup in each serving bowl. Add a scoop or two of ice cream to each, and surround with strawberries.

20 minutes, plus freeze time

Dining and Cooking