Cardamom Kaffir Magnum

to make 10 magnums.

For the ice cream base:

• 70 gr x 2 Cardamom Leaves sugar                            
• 60 gr double cream                                  
• 120 gr Cardamom Leaves liquid              
• 500 ml semi skimmed milk                       
• 6 pieces egg yolk                                             
• 1 gr xanthan gum                                                     

For the coating:

• 1 tbsp full Kaffir Lime Leaves powder                          
• 200 gr white chocolate                                            
• 100 gr organic coconut oil                                                                  

• Bring to simmer the milk, 70gr of Cardamom Leaves sugar and the Cardamon Leaves liquid.
• Blanch the other 70gr of sugar with caster sugar and the egg yolk.
• Pour the hot milk mix slowly on the eggs, sugar mix and put back on the stove.
• Cook slowly and whisk constantly ( crème anglaise technique) until you reach 80C.
• Cool down rapidly by pouring the content in a large bowl and immersing the bowl mid way in ice cold water, stir time to time.
• Once cold, pour the mixture into the magnum mold and freeze.
• Melt the white chocolate and coconut oil and combine together.
• Add the Kaffir Lime Leaves powder and combine well.
• Dip each frozen magnum into the coating once and put back in the freezer.
• Serve in due time. 

Recipe: Franck Pontais