15 ml cardamom pods, preferably green
2 organic oranges
2 organic clementines
4 egg yolks
100 g Dansukker Superfine sugar
500 ml whipping cream
50 ml Dansukker Light Syrup
1 organic orange
100 ml Dansukker White Syrup
60 g Dansukker chocolate flavoured icing sugar
10 g Dansukker Vanilla Sugar
100 ml cream
Crush the cardamom pods and remove the shells. Zest and juice the citrus fruits. Put the juice, zest and cardamom in a saucepan and simmer until reduced by half. Set aside to cool. Whisk the egg yolks with the sugar until light and fluffy. Bring the cream and syrup to the boil. Pour the hot cream into the egg mixture a little at a time, whisking vigorously. Strain the cooled citrus juice into the mixture. Churn the mixture in an ice cream machine. Alternatively, freeze it in a mould for at least 5 hours, stirring it every 30 minutes. Cut the peel off the orange and cut it into very thin strips. Boil the strips in the syrup until soft. Mix the chocolate icing sugar, vanilla sugar and cream in a saucepan and bring to the boil. Spoon the ice cream into glasses or onto plates. Decorate with the orange peel and drizzle with chocolate sauce.
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