Cardamom Ice Cream

By
Pete Taylor
Pete Taylor
Pete Taylor
Pete Taylor is a spice expert and culinary school graduate with 15 years as a professional cook and caterer.
Learn about The Spruce Eats' Editorial Process
Updated on 04/20/22
Tested by
Kiana Rollins
Kiana Rollins
Tested by Kiana Rollins
Kiana is a recipe tester with a background in Marketing in the food media world, who strongly believes that cocktails and great conversation are essential sides for any good meal.
Learn about The Spruce Eats' Editorial Process
Cardamom Ice Cream in bowls

The Spruce Eats / Bahareh Niati

Prep: 35 mins
Cook: 3 hrs
Total: 3 hrs 35 mins
Servings: 4 servings
Yield: 1 pint
Nutrition Facts (per serving)
442 Calories
24g Fat
45g Carbs
12g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 442
% Daily Value*
Total Fat 24g 31%
Saturated Fat 13g 67%
Cholesterol 289mg 96%
Sodium 137mg 6%
Total Carbohydrate 45g 16%
Dietary Fiber 0g 0%
Total Sugars 45g
Protein 12g
Vitamin C 0mg 2%
Calcium 200mg 15%
Iron 1mg 6%
Potassium 278mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cardamom ice cream has all the sweetness of an ice cream and yet the fresh, strong bite of cardamom hits the taste buds with a punch, in the best of ways, of course. 

And if you are already the proud owner of an ice-cream maker, this recipe will only take you about 35 minutes to prep and the time it takes for the ice-cream maker to work its magic. This recipe can also be adapted to make saffron ice cream or cinnamon ice cream (or anything else you can dream up!).

"Cardamom is one of my favorite spices! Adding it to ice cream is absolutely perfect because it is naturally sweet. Try this recipe and top with your fave fruit or caramel for a decadent frozen treat!" —Kiana Rollins

Cardamom Ice Cream/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 2 cups whole milk

  • 6 to 8 cardamom pods, crushed

  • 4 large egg yolks

  • 3/4 cup granulated sugar

  • 2/3 cup heavy whipping cream

Steps to Make It

  1. Gather the ingredients.

    Cardamom Ice Cream ingredients

    The Spruce Eats / Bahareh Niati

  2. In a medium saucepan, combine the whole milk and crushed cardamom pods over medium-low heat. Slowly bring to a boil, stirring occasionally. 

    Whole milk and crushed cardamom pods in a pot on a burner

    The Spruce Eats / Bahareh Niati

  3. Remove from the heat, cover the saucepan and allow the pods and milk to sit for approximately 40 minutes. This allows for the flavors of the cardamom to become infused in the milk. 

    Whole milk and crushed cardamom pods in a covered pot

    The Spruce Eats / Bahareh Niati

  4. After 40 minutes, strain the milk through a small mesh sieve, discarding the crushed cardamom pods. Place the infused milk back into the saucepan and set aside.

    Crushed cardamom pods in a strainer and whole milk in a pot

    The Spruce Eats / Bahareh Niati

  5. In a medium bowl, whisk the egg yolks and sugar until it reaches a thick texture and is light yellow in color. 

    Egg and sugar mixture in a glass bowl with a whisk

    The Spruce Eats / Bahareh Niati

  6. Reheat the cardamom milk on low heat to warm. Remove from the heat and whisk a small amount of the milk into the egg-sugar mixture.

    Cadamom milk and egg-sugar mixture whisked together in a glass bowl

    The Spruce Eats / Bahareh Niati

  7. Pour all the egg-sugar mixture back into the saucepan and return to low heat. 

    Egg and sugar mixture in a saucepan on a burner

    The Spruce Eats / Bahareh Niati

  8. Whisk until the mixture is custard-like and sticks to the back of a spoon. Do not allow the custard to boil.

    Custard in a saucepan on a burner, with a wooden spoon

    The Spruce Eats / Bahareh Niati

  9. When the perfect consistency is reached, remove the saucepan from the heat and continue to whisk until it cools almost completely. Add the heavy whipping cream, folding it into the custard. 

    Custard in a saucepan, stirred with a spatula

    The Spruce Eats / Bahareh Niati

  10. Lastly, churn the custard in and ice cream maker according to the manufacturer's instructions. This will produce soft-serve ice cream. For harder ice cream, freeze for at least 3 hours or up to overnight.

    Cardamom Ice Cream in an ice cream machine

    The Spruce Eats / Bahareh Niati

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness.

Tip

Muddled blackberries make a great fruity topping and a wonderful compliment to the cardamom flavors of the ice cream.