Cardamom Ice Cream
A creamy ice cream recipe that highlights the rich, aromatic essence of whole cardamom pods.
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Instructions
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Start bringing whole milk and crushed cardamom pods to a boil in a medium saucepan over medium-low heat, stirring occasionally.
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Remove from heat, cover, and let steep for 40 minutes; then strain the milk, discarding pods, and return the infused milk to the saucepan.
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In a separate bowl, whisk egg yolks and sugar until thick and light yellow.
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Reheat the infused milk on low heat, then gradually whisk a small amount into the egg-sugar mixture.
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Pour the combined egg-sugar mixture and milk back into the saucepan and return to low heat.
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Whisk continuously until the mixture thickens to a custard-like consistency, coating the back of a spoon, ensuring it does not boil.
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Remove from heat, whisk until almost completely cool, then fold in the heavy whipping cream.
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Churn the custard in an ice cream maker according to manufacturer instructions; for a firmer result, freeze for at least 3 hours.