Here is the thing about having an ice cream maker: suddenly, you’re not confined by the flavors of ice cream that are commercially available Suddenly, you can make ice cream any flavor you want! The (ice cream) world is your oyster.
Oyster ice cream? Hmm. Too far, too far.
My sugarlaws-supporting boyfriendÂ got me an ice cream maker for Christmas, and this weekend I tried it out for the first time. I am hooked. Soft, melty, creamy deliciousness even after hours in the freezer — nothing like what you buy in grocery stores. And not only am I addicted to the texture, I have also fallen in love with cardamom! When I smelled the cream after infusing it overnight, I knew this dessert was going to be good. But when it was churned and frozen, it turned out better than I even imagined.
I served this ice cream to a group of friends, and it was a huge hit. I honestly cannot rave about this recipe enough — it’s unique, easy, and incredibly delicious.
Cardamom Ice Cream
2 1/2 cups heavy cream
2 1/2 cups whole milk
15 cardamom pods, crushed with seeds exposed
1 1/2 cups sugar
1 tsp vanilla extract
1. In a medium saucepan, mix cream, milk, and cardamom pods. Heat to a simmer, stirring occasionally. Simmer five minutes.
2. Remove from heat and let mixture cool, about 25 minutes. Strain out cardamom pods and seeds.
3. Refrigerate cream mixture overnight.
4. Whisk sugar and vanilla extract into cream and milk until mostly dissolved (no need to reheat).
5. Place all incredients into ice cream maker. Churn for 25 minutes. Transfer to freezer until ready to serve.
Makes about 5-6 cups.