Flavoring Caramel

Discussion in 'Pastries & Baking' started by shichangchu, Jul 25, 2011.

  1. shichangchu

    shichangchu

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    I'm looking to make a cardamom-caramel ice cream. I was going to make a basic caramel ice cream and throw the cardamom seeds in with the cream and milk right before I add it to caramel itself. My question is how much cardamom should I put in. I don't want it to slap me in the face. I'm using seeds from that I'm taking out of the pod and I'm roughly making a quart of base. Below is the recipe I'm using in case that factors in at all. Thanks for any help.
    • 1-3/4 cups granulated sugar
    • 1/2 cup water
    • 2 cups whole milk
    • 2 cups heavy whipping cream
    • 10 large egg yolks
    • 1/4 teaspoon kosher salt
     
  2. jellly

    jellly

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    It isn't just the amount of cardamom, but their freshness and how long they steep.  A good method to find the strength you want is to just steep the milk and cream separately with the cardamom before you prepare the rest of the base.  Taste it frequently and add more cardamom pods as needed.  The flavor will be less intense once frozen, so go slightly stronger, then strain and use that for the base.  I would start out with 10 pods and go from there.  Sounds delicious, so good luck!
     
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