Cardamom Ice Cream

I searched around for a while, but all of the cardamom ice cream recipes I found just didn’t seem quite right, so I just modified David Lebovitz vanilla ice cream recipe to make this. I’m really happy with the result. If you aren’t a hard core cardamom fan, (ie. you think it tastes like soap) then you could reduce the ground cardamom or leave it out completely. A few recipes I saw recommended 1/8 tsp ground cardamom. I love it though so I bumped it up to 1/4 tsp.

Cardamom Ice Cream


1 cup whole milk
A pinch of salt
1/2 cup sugar
8 cardamom pods (crushed)
2 cups heavy cream
5 large egg yolks
1/4 tsp ground cardamom


1. Heat the milk, salt, sugar and cardamom (crushed seeds and pods) in a saucepan. Cover, remove from heat, and infuse for one hour.

2. Set a strainer over the top of a small (2qt) bowl and pour the cream into the bowl.

3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

5. Fill a large bowl (one that can contain the smaller bowl 4qt or 6qt) with ice. Cover the ice with a generous amount of salt. Place the bowl with the cream into the larger bowl.

6. Strain the custard into the heavy cream. Stir over the ice until cold (~32F). You may need to change out the salty ice bath at some point during the mixing. The closer you get the mix to freezing the better.

7. Freeze the custard in your ice cream maker according to the manufacturer’s instructions.

You can mix by hand but I have a stirring attachment for my hand mixer and it really helped to mix the custard during the cooling phase:

Salty ice water can get really really cold. You could probably frost bite your fingies if you aren’t careful.

Comments are closed.