Easy Creamy Cardamom Ice Cream
Rich, silky, and infused with the bold aroma of cardamom, this ice cream is a refreshing treat with a gourmet touch. Using simple ingredients and an ice cream machine, you’ll create a smooth, flavorful dessert that’s both indulgent and surprisingly easy to make at home.
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.
