Cardamom Ice Cream
- Total Time
- 45 minutes, plus ½ hour for freezing
- Rating
- Comments
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Ingredients
- 3½cups heavy cream
- 1½cups milk
- 1cup sugar
- 4tablespoons cardamom pods, lightly crushed
- 12large egg yolks
Nutritional analysis per serving (16 servings)
288 calories; 23 grams fat; 14 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 15 grams sugars; 4 grams protein; 36 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large heavy-bottomed saucepan, combine the heavy cream, milk and ½ cup of the sugar. Bring to a boil, and immediately remove from heat. Add crushed cardamom pods, cover and allow to steep for 20 minutes. Pour through a fine strainer into a clean saucepan, and discard the contents of the strainer.
- Step 2
In a large mixing bowl, combine yolks with remaining ½ cup of sugar. Whisk until blended. Place milk mixture over medium heat, and bring to a boil. Gradually mix 2 cups of the hot liquid into eggs, then pour egg mixture into saucepan of boiling milk. Whip constantly until thick and creamy, about 3 to 4 minutes.
- Step 3
Remove saucepan from heat, and strain contents into a mixing bowl. Place bowl in a container of ice water to cool. When ice cream base has chilled, freeze in an ice cream maker, according to manufacturer's instructions.
Private Notes
Comments
Can you use ground instead of pods
Can someone help me understand step 2: are there two different milk mixtures? The last step "pour the egg mixture into a sauce pan of boiling milk" has me confused. So you make the milk mixture, then the egg mixture, then combine the two, then pour into a third saucepan of boiling milk? How much milk to boil for that third item?
@LB: No, there’s only one milk mixture. The recipe means for you to scoop out about two cups of the hot milk from the saucepan and stir that into the egg mixture. Then pour the egg-milk mixture into the pan with the rest of the boiling milk. (The point of this step is to bring the egg mixture to a warmer temperature before plunging it into the full pan of boiling milk. Cold eggs hitting very hot milk are likely to cook before mixing smoothly, so that you end up with bits of scrambled egg in your ice cream.)
Any thoughts on adding pistachios ?