This homemade cardamom ice cream is luxuriously creamy with a delicate balance of warm, fragrant spice and smooth vanilla sweetness.
Unlike heavy store-bought versions, this recipe provides a lighter treat with healthy fats from cream, natural antioxidants from cardamom, and lower overall saturated fat.
It’s a wholesome, satisfying dessert that feels gourmet yet simple enough for everyday enjoyment—perfect for cooling down on warm days or impressing guests with unique flavor.
Easy Creamy Cardamom Ice Cream
Equipment
- 1 Digital scale (for accurate measurements)
- 1 medium saucepan
- 1 Small saucepan
- 1 whisk
- 2 Heatproof mixing bowls
- 1 Fine-Mesh Strainer
- 1 Ice cream maker (with freezer bowl)
- 1 Freezer-safe storage container
- 1 Spatula
Ingredients
- 2 large egg yolks
- 1 large egg
- 360 ml 1 ½ cups heavy cream
- 240 ml 1 cup whole milk
- 160 g ¾ cup + 1 tbsp granulated sugar
- 1 pinch salt
- 1 tsp pure vanilla extract
- 10 –15 whole cardamom pods
- 1 dash ground cardamom optional, for extra flavor & speckles
Instructions
- Prepare the Ice Cream Machine: Before starting, check your ice cream machine’s manual and ensure the freezer bowl has been frozen for at least 12 hours. The bowl should feel completely solid and ice-cold; otherwise, the mixture will not churn properly. If you’re planning ahead, it’s often easiest to keep the bowl stored in your freezer overnight.
- Infuse the Milk with Cardamom: Place the 1 cup (240 ml) of milk into a small saucepan along with the 10–15 cardamom pods. Gently heat over low to medium heat until you see tiny bubbles forming around the edges of the pan—do not let it boil. Turn off the heat, cover the pan with a lid, and let the mixture steep for about 45 minutes. This slow infusion allows the milk to capture the warm, floral essence of cardamom. Once infused, strain out the pods and set the flavored milk aside.
- Create the Cream Base: In a medium saucepan, combine the heavy cream, the cardamom-infused milk, granulated sugar, and a small pinch of salt. Stir gently to dissolve the sugar. Place the pan over low to medium-low heat, warming until you see soft bubbles along the sides. This stage ensures the mixture is hot enough to blend with the eggs later but not so hot that it scorches.
- Whisk the Eggs and Vanilla: In a separate heatproof bowl, whisk together the egg yolks, whole egg, and vanilla extract until the mixture is pale, smooth, and slightly thickened. Whisking well at this stage ensures the eggs will incorporate smoothly into the hot cream without scrambling.
- Temper the Eggs: To prevent curdling, slowly pour about half of the hot cream mixture into the egg mixture in a thin, steady stream, whisking constantly as you pour. This process is called tempering and gently raises the temperature of the eggs. Once combined, pour the egg mixture back into the saucepan with the remaining cream base, continuing to whisk.
- Cook the Custard Base: Return the pan to low-medium heat and cook the custard slowly, whisking or stirring with a wooden spoon. You’ll notice the texture begin to thicken after a few minutes. The custard is ready when it coats the back of a spoon, and if you run your finger across, it leaves a clear line. For accuracy, you can also check the temperature with a thermometer—it should reach 170°F (77°C).
- Strain for Smoothness: Once thickened, immediately pour the custard through a fine-mesh strainer into a clean bowl. This removes any tiny bits of cooked egg and ensures your ice cream has a perfectly silky texture. At this stage, you can stir in a dash of ground cardamom for extra flavor and beautiful speckles throughout the ice cream.
- Chill the Custard Thoroughly: Press a piece of plastic wrap directly onto the surface of the custard (this prevents a skin from forming). Refrigerate the mixture until it is completely cold, at least 4 hours or overnight. It is essential that the custard is chilled to refrigerator temperature—otherwise, it will thaw the freezer bowl and prevent proper churning.
- Churn the Ice Cream: Once the custard is thoroughly chilled, set up your ice cream maker according to the manufacturer’s instructions. Turn on the machine and pour the custard into the frozen bowl. Allow it to churn for about 25–30 minutes, or until the mixture reaches a soft-serve consistency. The texture should be thick, creamy, and smooth at this stage.
- Freeze Until Firm: Transfer the churned ice cream into a freezer-safe container using a spatula. Smooth the top, cover tightly with a lid or plastic wrap, and place in the freezer. Allow it to harden for at least 2–3 more hours before serving for the best scoopable texture.
- Serve and Enjoy: When ready to serve, let the container sit at room temperature for 2–3 minutes to soften slightly for easier scooping. Dish into bowls or cones, and enjoy your creamy, aromatic cardamom ice cream—a unique twist on a classic dessert!
Notes
- This ice cream recipe yields 6 generous servings and has a total prep and cook time of roughly 5 hours 25 minutes, including chilling.
- Use fresh, high-quality cardamom pods for the most aromatic flavor. Pre-ground cardamom can be added for extra speckles and a slight intensity, but whole pods are essential for infusion.
- For smooth custard, temper the eggs carefully to prevent curdling, and always strain the mixture before chilling.
- Chilling the custard thoroughly is crucial—ice cream will churn unevenly if the base is too warm.
- The ice cream is naturally gluten-free and vegetarian-friendly, making it a versatile dessert for most diets.
Chef’s Secrets for Perfect Ice Cream
The key to ultra-creamy ice cream lies in both the infusion and custard technique.
Steeping the cardamom pods in warm milk allows the subtle spice to fully release its aromatic oils without overpowering the cream.
When cooking the custard, low and slow heat with constant whisking ensures a silky texture and prevents the eggs from scrambling.
Additionally, covering the custard with plastic wrap touching the surface avoids forming a skin and keeps the mixture smooth.
For added richness, a small dash of ground cardamom can be mixed in just before chilling—this creates tiny specks throughout the ice cream, elevating both flavor and visual appeal.
Serving Suggestions for Maximum Enjoyment
This cardamom ice cream shines when served as a standalone dessert or paired with complementary flavors.
Try it with warm fruit compotes, like mango or berry, for a contrast between cold and warmth.
Sprinkle crushed pistachios or almond slivers on top for a crunchy texture and nutty flavor.
It also pairs beautifully with spiced cookies, gingerbread, or a simple shortbread, offering an elegant dessert plate for entertaining.
For a quick treat, serve in waffle cones or bowls, garnished with a light drizzle of honey for extra sweetness.
Storage Tips to Keep Ice Cream Perfect
Store the ice cream in an airtight, freezer-safe container to prevent freezer burn and maintain smoothness.
Always press plastic wrap directly on the ice cream’s surface before sealing the container.
For best texture, allow the ice cream to soften at room temperature for 2–3 minutes before scooping.
Homemade ice cream is best enjoyed within 1–2 weeks for optimal flavor, though it can safely last up to 1 month in a standard freezer.
Avoid frequent thawing and refreezing, as this can create icy crystals and alter the creamy texture.
Frequently Asked Questions
1. Can I make this ice cream without an ice cream machine?
Yes! You can use the freeze-and-stir method.
Pour the custard into a shallow container, freeze for 30–45 minutes, then stir vigorously to break up ice crystals.
Repeat every 30–45 minutes until the ice cream is fully set and creamy.
2. How can I make this ice cream extra creamy?
For a richer texture, ensure your custard is cooked to the correct thickness and fully chilled before churning.
Adding a small amount of sweetened condensed milk or extra cream can also enhance creaminess.
3. Can I adjust the cardamom flavor?
Absolutely. Use 10 pods for subtle flavor or up to 15 for a more pronounced aroma.
You can also sprinkle a small pinch of ground cardamom into the custard before chilling for added intensity.
4. Is it possible to make a dairy-free version?
Yes. Substitute coconut milk or almond cream for the dairy cream and milk.
Keep in mind that the texture may be slightly lighter, but the ice cream will still be delicious and fragrant.
5. Can this ice cream be stored long-term?
Homemade ice cream is best within 1–2 weeks for taste and texture, though it can last up to a month if kept airtight in the freezer.
Always avoid repeated thawing, which can form icy crystals.
