Cardamom Ice Cream

Cardamom Ice Cream


1 person made this

Creamy cardomom and vanilla ice cream easily made without an ice cream maker. This recipe is originally from 'Savoring Spices and Herbs' by Julie Sahni.

Herbie's Spices New South Wales, Australia

Serves: 6 

  • 1 teaspoon Herbie's Spices Whole Green Cardamom Seed, crushed
  • 3 cups light cream
  • 3/4 cup sugar
  • 4 large eggs, separated
  • 1 Herbie's Spices Vanilla Beans (Mexican Gourmet), split lengthwise

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Combine cardamom, cream and sugar in a saucepan and bring to the boil, stirring often. Remove from heat.
  2. Lightly beat egg yolks and gradually whisk in 1 cup of the hot cream.
  3. Stir into the remaining cream and return to heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
  4. Beat egg whites until soft peaks form, then beat in the hot custard until well blended. Add vanilla bean and allow to cool completely.
  5. Strain the custard and freeze.
  6. When ice particles form around the edges, beat again and return to freezer.

Additional Tips

To make a creamy ice cream, repeat the final step two or three times. This breaks up the long icicles, making the ice cream a softer texture.

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