A creamy cardamom ice cream served with a golden, crunchy crumble. Perfect as a simple dessert with a warm spice twist and a lovely contrast between soft and crisp.

How to make cardamom ice cream with crumble

1. Whisk
   Whisk the egg yolks and sugar with a hand mixer until thick and pale.
2. Warm
   Warm the milk and cream until lukewarm, then stir into the egg mixture.
3. Add cardamom
   Crush the cardamom seeds in a mortar and add them to the ice cream mixture.
4. Heat
   Heat the mixture to 85 °C while stirring – or keep an eye on it until it thickens and turns creamy. Whatever you do, don't let it boil.
5. Cool
   Strain the mixture and refrigerate for a couple of hours.
6. Make the crumble
   Meanwhile, rub the flour, sugar and soft butter together with your fingers until it looks like grated cheese.
7. Bake the crumble
   Preheat the oven to 180 °C. Spread the crumble on baking paper and bake for 20 minutes until golden and crispy.
8. Churn
   Churn the ice cream in the ice cream maker for approx. 1 hour.
9. Serve
   Serve the cold ice cream with the crunchy crumble.

Tips:

• Don't let the ice cream mixture boil, as this can affect the texture.
• Strain the mixture before cooling for a smoother ice cream.
• Let the crumble cool completely before serving for the best crunch.