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!).
- 2 cups whole milk
- 6 cardamom pods (crushed)
- 4 egg yolks, discard egg whites
- 3/4 cup sugar
- 2/3 cup heavy whipping cream
In a medium-sized saucepan combined the whole milk and crushed cardamom pods. Slowly bring to a boil.
Once the milk and cardamom mixture is boiling, remove saucepan from the heat source. Now cover the saucepan and allow the pods and milk to sit for approximately 30 minutes. This allows for the flavors of the cardamom to become infused in the milk.
After 30 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 another mixing bowl begin to beat the egg yolks and sugar until it reaches a thick texture and is off cream in color.
Carefully reheat the milk so it is warm and pour a small amount into the egg mixture and beat in. Now pour the entire egg mixture into the saucepan with the milk and return to low heat.
Stir until the mixture is custard-like and sticks to the back of a spoon. DO NOT ALLOW THE CUSTARD TO BOIL.
When this perfect consistency is reached, remove the saucepan from the heat and continue to stir until it cools almost completely. Then, pour in the heavy whipping cream and fold it into the custard.
Lastly, freeze this blend in and ice cream maker according to the manufacturer's instructions. Very lastly, enjoy!
Muddled blackberries make a great fruity topping and a wonderful compliment to the cardamom flavors of the ice cream.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.