Cardamom Ice Cream

Cardamom pods
Cardamom makes this ice cream recipe extra special. Ottmar Diez/StockFood Creative/Getty Images
Prep: 35 mins
Cook: 3 hrs
Total: 3 hrs 35 mins
Servings: 4 servings
Yield: 1 pint
Nutrition Facts (per serving)
441 Calories
24g Fat
45g Carbs
12g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 441
% 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 199mg 15%
Iron 1mg 6%
Potassium 277mg 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!).


  • 2 cups whole milk

  • 6 cardamom pods, crushed

  • 4 large egg yolks

  • 3/4 cup sugar

  • 2/3 cup heavy whipping cream

Steps to Make It

  1.  In a medium-sized saucepan combined the whole milk and crushed cardamom pods. Slowly bring to a boil. 

  2. 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. 

  3. 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.

  4. In another mixing bowl begin to beat the egg yolks and sugar until it reaches a thick texture and is off cream in color. 

  5. 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. 

  6. Stir until the mixture is custard-like and sticks to the back of a spoon. DO NOT ALLOW THE CUSTARD TO BOIL. 

  7. 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. 

  8. 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 foodborne illness.