Blueberry ice cream with cardamom and whisky
Inspired by a recipe by Ms. Annie Söder, this noble and delicious blueberry ice cream delivers great flavour complexity. While arguably a bit "adult", it should still please most anyone who likes great ice cream!
  • 200 gram blueberries
  • 20 gram butter
  • 4 Digestive biscuits
  • about 1 teaspoon cardamoms (whole, to be crushed)
  • 4 egg yolks
  • 150 ml sugar [or xylitol, for a very sugar-like "sugar alternative"]
  • 1 teaspoon good quality vanilla extract [alternatively 2 teaspoons vanilla sugar]
  • 3 tablespoons whisky
  • 250 ml (1 cup) cream
  • 250 ml (1 cup) milk
Alternatively, in case you have no ice cream machine:
  • Substitute the milk above with 250 ml (1 cup) of crème fraîche [ a kind of sour cream, with similar fat content as cream!]
  1. Turn on the oven for 175º C / 347º F.
  2. Melt the butter.
  3. Crush the Digestive biscuits well, pound the cardamom kernels in a mortar, and mix all with the butter.
  4. Pour out onto a baking tray.
  5. Roast in the oven for about 7 minutes. Take out, let cool down and dry out. Set aside for now.
  6. Mash the blueberries and set aside, preferably to chill, for later.
  7. Combine all other ingredients (except for the biscuit crumbles, the blueberries and the whiskey) in a saucepan. Whisk well.
  8. Bring to an almost-boil (= about 82-84º Celsius /180-183 ºF: the so-called nappe stage). Take off from the heat to cool down.
  9. Add the mashed blueberries and the whisky.
  10. Leave to chill in the freezer for a couple of hours or longer.
  11. Whisk well and churn the base in your ice cream machine!
  12. When the ice cream almost is finished, add the cookie crumbles.