This Cardamom Ice Cream Recipe is tasty, simple and easy. It is an amazing and fantastic ice cream. The earthly flavor of cardamoms mixed with the creaminess and smoothness of ice cream makes it something different and wonderful!
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Cardamom Ice Cream Recipe
This incredible cardamom ice cream is a wonderfully unique and luxurious flavor that is truly unique compared to a whole host of other takes on the sweet classic. It has an intensely earthy and rich flavor that’s utterly delicious when paired with the sweet creaminess of ice cream. You have to try this homemade cardamom ice cream recipe.
To put a unique twist on this recipe, we’d recommend serving it with some little shavings of coconut. That nutty and creamy flavor is something that works really well with cardamom, and it’s something we really like to have in our kitchen. Alternatively, try out some other classic Indian spices, such as cloves or ginger. While you’ll undoubtedly stumble across one or two misses, you’ll certainly find some hits, too!
If you liked this recipe of ours, then also try our Mochi Ice Cream Recipe, Snow Ice Cream Recipe, and Mint Ice Cream Recipe.
Cardamom Ice Cream Recipe
Cardamom Ice Cream is a unique ice cream flavor with good taste. It is very easy to make this ice cream at home. With only five ingredients that include heavy cream, milk, sugar, salt and ground cardamoms, you can make this ice cream in no time.
6-8
servings10
minutes45 minutes + cooling time
220
kcalIngredients
2 cups heavy cream
1 cup whole milk
¾ cup sugar
Pinch of salt
1 tsp ground cardamom
Directions
At first, but all of the ingredients into a small, heavy-bottomed saucepan with a lid. Cook the mixture, uncovered, over medium heat. Make sure to whisk everything occasionally to dissolve the sugar.
Just before the mixture comes to a boil, remove it from the heat. A good way to ensure that you don’t overheat your mixture is to remove it from the heat at the sight of the first wisps of steam from the surface of the mixture. That’s the perfect temperature: just short of a full boil!
Cover the mixture, and then let it steep at room temperature for around twenty minutes. You can leave any process like this for a little while longer to allow the flavors to infuse more intensely, but when using herbs and spices, try not to leave them for longer than two hours – that will likely be too intense in the final flavor.
Pour the mixture into a shallow pan or bowl, before placing it in the fridge to completely chill, this should take one to two hours.
- To completely remove the cardamom from the mixture, you can sieve it out with a coffee filter. This is unnecessary, in truth, but it could be a good option if you’d like to reduce the intensity of the final flavor.
When the mixture is cold, pour it into an ice cream maker, and then process it in accordance with the manufacturer’s instructions.
Using a spoon or spatula, transfer the ice cream to an airtight glass or plastic freezer container. Make sure to use a rubber implement to reduce damage to your ice cream maker while also not allowing for the ice cream to get into the grain of a wooden implement.
Cover the freezer container tightly, and then freeze it until the ice cream is firm. This should take at least four hours, but you can leave it for a little longer to get a firmer texture to your final product.
