Orange Cardamom Ice Cream

• 2 large oranges, preferably organic
• 2 cups half and half (or 1 cup heavy cream and 1 cup whole milk)
• 1 pinch kosher salt
• 1/4 cup agave nectar
• 1/4 cup granulated sugar
• 1 tablespoon Cointreau or other orange flavored liqueur
• 4 large egg yolks
• 1/2 teaspoon ground cardamom

1. Finely grate 2 tablespoons zest from oranges, then halve oranges and squeeze enough juice to measure 1/2 cup.
2. Bring half and half, agave nectar, a pinch of salt, and orange zest to a boil in a 2-quart heavy saucepan, then remove from heat and let steep 30 minutes.
3. Beat together yolks and 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add half and half mixture in a stream, whisking constantly until combined well. Pour mixture into same saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175u0b0F on thermometer (Don't let it boil). Remove from heat and pour through a fine-mesh sieve into a pitcher. Refrigerate till cold.
4. Stir in orange juice and ground cardamom and freeze in ice cream maker according to manufacturer's directions. Freeze for 2 hours before serving. (Or soft-serve it right away!)

oranges, heavy cream, kosher salt, nectar, granulated sugar, liqueur, egg yolks, ground cardamom

Taken from food52.com/recipes/8709-orange-cardamom-ice-cream (may not work)