You will see many in this day who allow their children to choose and think for themselves long before they are able, and even make excuses for their disobedience, as if it were a thing not to be blamed. To my eyes, a parent always yielding, and a child always having its own way, are a most painful sight – painful, because I see God’s appointed order of things inverted and turned upside down – painful, because I feel sure the consequence to that child’s character in the end will be self-will, pride, and self-conceit. You must not wonder that men refuse to obey their Father which is in heaven, if you allow them, when children, to disobey their father who is upon earth.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Food networ, Food3	1	servings

INGREDIENTS

3	tb	Green cardamom pods
500	ml	Whipping cream
3		Egg yolks
125	g	Caster sugar
400	ml	Mascarpone; beaten
		Nutmeg
		Vanilla pod

INSTRUCTIONS

ALTERNATIVE SPICES
Crush the cardamom pods in a pestle and mortar, remove the green
shells. Add the dark seeds to the cream in a saucepan and bring to
the boil, remove from the heat and infuse for 30 minutes, strain (you
can leave a few seeds in a cream if you like it's visual appeal).
Whisk the eggs and sugar together until pale and creamy. Beat in the
cream and then cook over a gentle heat, stirring constantly until the
mixture coats the back of a spoon. Do not boil or the mixture will
curdle. Cool, mix the mascarpone into the cardamom mixture and freeze
in an ice cream machine.
This recipe is delicious served with dark chocolate sauce.
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