2 tsp Green Cardamom Pods, crushed
Zest of 3 oranges
1 Cup Sugar
1 Tbsp Light Corn Syrup
1 1/2 Cups Whole Milk
1 1/4 Cups Heavy Cream
6 large Egg Yolks
1/2 tsp Orange Extract
1/4 Cup Blood Orange Olive Oil
Place crushed cardamom pods, orange zest, sugar, corn syrup, milk, and cream in a medium sauce pan. Bring to simmer, then cover, remove from heat, and let steam at room temperature for one hour.
Whisk the egg yolks together until light and lemon colored. Reheat the milk mixture, slowly add it to the egg yolks, whisking constantly. Return the mixture to the saucepan.
Cook over medium heat, stirring constantly, until the mixture thickens and coats the spoon.
Place a large bowl in an ice bath and set a strainer over the top of the bowl. Pour the custard through the strainer into the bowl, pressing on solids to extract most of the liquids. Stir the mixture until cool.
Place the cooled the custard in a sealed container and refrigerate overnight. Right before freezing, stir in the Orange Extract and Blood Orange Olive Oil. Freeze in your ice cream maker according to the manufacturers instructions.
This recipe won second place at our 2017 Iowa State Fair Ice Cream Contest.