|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 13g||67%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 0g||0%|
|Total Sugars 45g|
|Vitamin C 0mg||2%|
|*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.|
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
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
Gather the ingredients.
In a medium saucepan, combine the whole milk and crushed cardamom pods over medium-low heat. Slowly bring to a boil, stirring occassionaly.
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.
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.
In a medium bowl, whisk the egg yolks and sugar until it reaches a thick texture and is light yellow in color.
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.
Pour all the egg-sugar mixture back into the saucepan and return to low heat.
Whisk until the mixture is custard-like and sticks to the back of a spoon. Do not allow the custard to boil.
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.
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.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of foodborne illness.
Muddled blackberries make a great fruity topping and a wonderful compliment to the cardamom flavors of the ice cream.