Cardamom Ice Cream
Recipe and photo by Tami Ganeles Weiser
half-cup servings (8 cups total)
Prep Time: 10 minutes Cook Time: 20 minutes
This flavorful ice cream is heady with the fragrance of this warm spice. If you’re feeling especially wicked, serve a scoop in a glass with a shot of espresso poured over for a memorable affogato.
1½ tablespoons whole cardamom pods (green or white)
2 cups heavy cream
½ cup whole milk
1 tablespoon vanilla bean paste
5 large egg yolks
½ cup (103 grams) light brown sugar
¼ cup (62 grams) granulated sugar
- Heat a small saucepan over high heat. Add the cardamom pods and toast until fragrant, about 30 seconds. Remove and set aside.
- Combine the cream, milk, vanilla bean paste, and toasted cardamom seeds in a medium saucepan over medium-low heat. Heat just until it comes to a boil without letting it boil. Remove from heat, cover, and let stand 10 to 12 minutes.
- Place a large bowl of ice water in the sink. Place a large clean bowl over the ice bath so it will stay very still and be secure. Place a fine mesh sieve over the top bowl.
- In a medium glass or metal bowl, whisk the egg yolks, brown sugar, and granulated sugar until pale and thickened. Set aside.
- Reheat the milk and cream mixture to a gentle boil. Do not allow to scald or boil over.
- Slowly drizzle the hot milk mixture into the egg mixture, whisking constantly. Continue drizzling and whisking until the hot milk mixture is completely incorporated.
- Pour the custard back into the pot. With a wooden spoon, stir continuously over low heat until custard is thick and coats the back of a spoon, 6 to 9 minutes. (Do not let the custard boil or the mixture will curdle. If steam begins to rise from the custard, briefly remove pot from heat to cool slightly while continuing to stir).
- Pour the hot mixture quickly through the fine mesh strainer into the chilled bowl in the ice bath, stirring the custard as it cools. When cool, refrigerate, covered, at least 4 hours or overnight.
- Transfer to an ice cream machine and prepare per manufacturer’s instructions. Ice cream may frozen for up to one month.
The longer the cream and spices steep, the stronger the flavor will be. The cold temperatures of the ice cream will mute the flavor, so the stronger the better.