Cardamom Ice Cream

Updated at: Thu, 17 Aug 2023 05:33:33 GMT

Step 1

Crush the cardamom pods using a mortar and pestle. The pods will open revealing the seeds. Lightly crush some of the seeds. They do not need to be pulverized, mostly just cracked.

Step 2

Combine the milk, cardamom, and vanilla bean in a medium saucepan. Heat until scalded (at least 180ºF), then turn the heat to medium-low (just below medium) and simmer for 15 minutes. The volume should decrease by about 1/3. Remove from heat, chill in an ice bath, then cover and steep in the fridge for 2 hours.

Step 3

Strain the mixture into a clean bowl. Clean the saucepan, then pour the mixture back into the saucepan and bring to a simmer. As the mixture is heating, prepare an ice bath. Pour the cream into a metal bowl, and place the metal bowl in the ice bath. In a separate bowl, whisk the egg yolks and sugar to blend. Once the milk is beginning to simmer, temper the yolks by first slowing adding one ladleful of the hot mixture into yolks, whisking constantly until blended. Gradually add more ladlefuls of hot mixture to the yolks, using about half of the hot mixture. Slowly add the yolk mixture back into the hot mixture, whisking constantly.

Step 4

Heat the mixture over medium-high heat, stirring constantly with a wooden spoon or scraper. Bring to 170ºF, then immediately pour the mixture through a strainer into the metal bowl previously set in the ice bath with cream. Allow to cool in the ice bath, stirring occasionally. Cover and continue cooling in the fridge. When cooled, freeze in an ice cream machine. Transfer to a chilled ice cream container and freeze.

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