Cardamom Ice Cream

January 8th, 2008


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 boyfriend 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.

Tags: desserts · food

44 responses so far ↓

  • 1 Ann // Jan 8, 2008 at 10:44 am

    You’re tempting me.


    Get thee behind me… 🙂

  • 2 katy // Jan 8, 2008 at 11:17 am

    Oh my gosh, exactly.  I read somewhere that you should never buy a new kitchen appliance or tool unless you’ve thought to yourself at least ten times, “I really wish I had ____.”  Fortunately, I think I’ve wished for an ice cream maker at least dozens of times!

    Mine is sitting on my windowsill, next to my breadmaker and slow-cooker, both of which I have used exactly once since buying them (turns out bread bakes just fine in the oven).  But this is a much, much more useful purchase!

  • 3 Toni // Jan 8, 2008 at 12:29 pm

    I have no ice cream maker and have not been tempted to get one.  But this ice cream tempts me BIG TIME!

  • 4 bee // Jan 8, 2008 at 2:56 pm

    no egg yolks? i’m sold. my fav flavour is rum and raisin, but haagen dazs adds egg yolks to it.  that’s when i really miss an ice cream maker.

    wish you a wonderful 2008.

  • 5 bee // Jan 8, 2008 at 2:57 pm

    re: your breadmaker comment, we use ours to knead and make the dough rise, and finish baking in the oven. the temperature control is really useful for making it rise. we only use the ‘home-made’ or ‘custom’ setting. if you have a jam setting, use it to make jam. turns out great.

  • 6 katy // Jan 8, 2008 at 3:11 pm

    toni — i’ve been tempted for a while, and now that i have one i’m tempted to use it every night!

    bee — definitely no egg yolks, as i was serving it to people who might not have my slowly-built tolerance for raw egg products.  it turned out just fine without them, the flavor was still great!  and that’s a good idea on the breadmaker, bc i’m always having trouble timing the bread rise and getting the right temperature!  and there is, in fact, a jam recipe that i want to experiment with, so that’s great advice!!!

  • 7 Lynne // Jan 8, 2008 at 4:33 pm

    The cardamom ice cream looks wonderful! I have a Cuisinart Ice Cream Maker and I use it all the time. I also use my bread machine on the dough cycle and then shape the dough by hand for baking.

  • 8 Allie // Jan 8, 2008 at 5:48 pm

    Looks amazing! I’ve been wanting to experiment with my own ice cream flavors forever! Cardamon is an excellent choice — I made a cardamon/rosewater panna cotta that was divine! Word on the street is that funky new icecream/gelato flavors are going to be the next big trend. Keep it up and thanks for the comment on my blog! 🙂

  • 9 jeena // Jan 8, 2008 at 6:06 pm

    Wow Katy this ice cream looks delicious.  How great it must be to be able to make different flavoured home made ice cream.

  • 10 núria // Jan 9, 2008 at 3:41 am

    It looks gorgeous! And your words are soooooo tempting! But I need the machine… do you think is possible to make it by hand?

  • 11 núria // Jan 9, 2008 at 3:41 am

    It looks gorgeous! And your words are soooooo tempting! But I need the machine… do you think is possible to make it by hand?

  • 12 Suzana // Jan 9, 2008 at 5:04 am

    I absolutely LOVE cardamom but never tried it in ice cream. I’m almost tempted… it looks divine!

  • 13 FZQ // Jan 9, 2008 at 8:52 am

    This makes me want to get an ice cream maker!!

  • 14 katy // Jan 9, 2008 at 10:09 am

    Lynne — Cuisinart is what I got too!  I’m going to try it out again tonight, I think. 🙂

    Allie — how funny, I almost bought rosewater last night!  But it turned out I was out of cash and the store didn’t take credit cards.  Oh well — good excuse to go back!

    Jeena — Thanks!

    Nuria — I think it would be possible to make it by hand (I’m pretty sure they had ice cream before they had ice cream makers).  I would mix the ingredients in a large freezer-safe bowl, and just remove it every 3-5 minutes and stir, for about a half hour or so.  Put it in the freezer in between stirring.  Would be a good arm workout, too! 🙂

    Suzana — I’m going to be sneaking it into a LOT of dishes from now on, for sure!

    FZQ — Thanks!

  • 15 Bellini Valli // Jan 9, 2008 at 10:40 am

    I must pu my Donvier back in the freezer so I can make icecream sometime. Thanks for the recipe!!

  • 16 Kristen // Jan 9, 2008 at 10:55 am

    As someone lucky enough to try Katy’s cardamom ice cream, I can attest that it was divine.  I want more, hint hint, Katy.  🙂

  • 17 katy // Jan 9, 2008 at 11:27 am

    Bellini Valli — let me know what you think if you try it!

    Kristen — The ice cream wouldn’t have been possible without your emergency trip to the grocery store!!!  🙂 Thanks for being my sous-chef for the afternoon!

  • 18 Patricia Scarpin // Jan 9, 2008 at 12:52 pm

    Katy, what a delicious idea for ice cream, it looks so refreshing!

  • 19 Zenchef // Jan 9, 2008 at 6:04 pm

    I close my eyes and I can almost taste it! Yum 🙂
    I’m glad your little cardamom experiment turned out so delicious!

  • 20 brilynn // Jan 9, 2008 at 8:16 pm

    I made a cardamom honey ice cream in the summer and seeing this has got me craving it again!

  • 21 núria // Jan 10, 2008 at 4:56 am

    thanks for the hand made instructions!

  • 22 núria // Jan 10, 2008 at 4:56 am

    thanks for the hand made instructions!

  • 23 emily // Jan 10, 2008 at 7:33 am


    Can you put toppings or rather bits of things in your ice cream??  I’m not sure I know exactly what cardamom tastes like (as I have only had it in apple crisp made by our mom), but Brilynn’s mention of honey got me thinking.  ALso, has anyone tried a honey lavender ice cream?  mY best friend in South Carolina loves that flavor from her local shop.  Is it hard to work with lavender?

  • 24 Susan // Jan 10, 2008 at 9:36 am

    Simple and elegant. I love it!

  • 25 katy // Jan 10, 2008 at 12:26 pm

    Patricia — Thanks!

    Zenchef — me too!!!

    Brilynn — that sounds absolutely delicious!

    Nuria — You’re welcome!

    Emily — Yes, my ice cream maker can do mix-ins, you just add them about 5 minutes before it’s done churning.  I’m not sure I can explain what it tastes like, although McCormick calls it “a grapefruit-like, floral, soapy flavor containing some green/woody notes. It has a menthol undertone and is similar to Ginger.”  I’m not sure I agree with any of that except for the green/woody notes part.  Who wants to eat something with a soapy flavor?  I haven’t worked with lavendar yet, although I have a jar of lavendar oil sitting on my desk because it’s supposed to help prevent burns from scarring. 🙂 Too bad you can’t use essential oils to cook!

    Susan — Thank you!!

  • 26 Mary // Jan 10, 2008 at 5:18 pm

    Making your own ice cream is so much fun. Your cardamom ice cream sounds delicious!

  • 27 Katy // Jan 12, 2008 at 8:41 am

    This sounds amazing.  I am making it!

    p.s.  I hardly ever meet other Katy’s out there!  yay for y!

  • 28 MrsPresley // Jan 16, 2008 at 10:44 pm

    mmmmm ice cream! i wish i had an ice cream maker! but i need a larger kitchen first… 🙁

  • 29 NuJoi // Jan 17, 2008 at 7:15 am

    You and Deb at Simtten Kitchen are convincing me to be more creative with my ice cream.  I’m stuck on Cherry Garcia and caramel.

  • 30 Joy // Jan 25, 2008 at 10:13 pm

    Lovely ice cream!  Cardamom is such a fantastic flavor to play with!  And I love ice cream without egg yolks, which add too much of an eggy flavor… go figure.  If you wanted more umph and body to you ice cream, a tablespoon or two of cornstarch dissolved in just a bit of water will give you all the stabilization of egg yolks without the heavy flavor.
    I love your site.  You’ve got gusto!

  • 31 Joy // Jan 25, 2008 at 10:29 pm

    I guess I should add that you have to put the cornstarch into the just boiling milk to activate its thickening power.

    That should help!  🙂

  • 32 Doodee // Feb 3, 2008 at 7:23 pm

    Thanks for sharing

  • 33 Cinnamon Ice Cream | sugarlaws // Feb 4, 2008 at 9:58 am

    […] something I have to confess about this recipe.  It’s low fat.  After my deliciously sinful cardamom ice cream a few weeks ago, I realized that if I eat that much heavy cream on a regular basis, I will […]

  • 34 Jen @ JenuineJen // Feb 9, 2008 at 10:29 pm

    My husband and I absolutely LOVE, LOVE, LOVE cardamom.  I am so going to have to try this recipe and soon!!!

  • 35 Lex // May 11, 2008 at 3:13 pm


    You can buy dried lavender in small jars from most grocery stores that sell spices. McCormick in particular just recently started selling dried lavender so maybe you could use that for lavender ice cream? I’m not sure where you could get fresh lavender unfortunately, but I guess it’s better than nothing.

  • 36 sunshinemom // May 17, 2008 at 9:14 am

    Wow! That looks great.  I am always on the lookout for eggless desserts.  I guess my next buy is going to be an ice cream maker.

  • 37 Ronnie // May 13, 2009 at 9:15 pm

    Very delicious, but I made mine without a machine and got a lot of ice crystals and a waxy film. It also melted very fast. Is it the same when using an ice cream maker? I’m thinking about getting one.  What kind do you recommend?

  • 38 Jeanmarie // Aug 29, 2009 at 9:36 pm

    Made a slightly lighter version (and reduced quantities to accomodate our smaller ice cream maker).  It was delicious!  We also subbed lite coconut milk for some of the cream.  Thanks for the inspiration!

  • 39 Cinnamon Ice Cream | Sugarlaws // Oct 24, 2010 at 7:40 am

    […] something I have to confess about this recipe.  It’s low fat.  After my deliciously sinful cardamom ice cream a few weeks ago, I realized that if I eat that much heavy cream on a regular basis, I will probably […]

  • 40 Praj // Feb 27, 2011 at 11:13 pm

    Hi. I made this last week and it was a huge hit. I was a bit skeptical of egg-less ice cream, but it worked out great. Thanks for posting.

  • 41 Lenore // Jul 23, 2011 at 11:46 pm

    Fabulous! My husband and I are always going to Jackson Heights for cardamom ice cream popsicles, but since having a baby, it’s harder to make the trek. We also belong to a local CSA, and recently got a pint of beautiful sour cherries. So we just made your ice cream, but we added a touch of saffron, some toasted pistachio, and some sour cherries. It was divine! Definitely a Persian influence. Our next batch will be cardamom/rose/pistachio. Thank you SO much for such an amazing recipe! ~Lenore in Astoria Queens, NYC

  • 42 Indian Delights | Indian Cooking Lessons // Feb 6, 2012 at 5:51 pm

    […] ice cream flavors of India include: Cardamom Ice Cream, Kulfi Ice Cream, Mango Ice Cream, Rose Ice Cream, Shahi Anjir Ice Cream, and Sitaphal Ice Cream. […]

  • 43 heather // Feb 7, 2012 at 3:45 pm

    Great recipe, thanks for sharing! Is there a benefit to getting whole pods, rather than putting in maybe 1/8-1/4 teaspoon of seeds?

  • 44 Katy // Feb 8, 2012 at 12:25 pm

    I think the flavor is a little more subtle with the pods, but I’m sure it would be delicious with seeds too!

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