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

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