Buttermilk Soup With Cardamom Ice Cream
Updated November 15, 2022
- Total Time
- 20 minutes, plus freeze time
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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 ½ teaspoon vanilla extract)
½ teaspoon ground cinnamon
Strawberries for serving
Nutritional analysis per serving (10 servings)
28 grams carbs; 273 milligrams cholesterol; 436 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 20 grams saturated fat; 33 grams fat; 1 gram trans fat; 1 gram fiber; 194 milligrams sodium; 10 grams protein; 27 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes