I have an ice cream maker and I don't make it enough. However this last summer I found an ice cream company that makes cardamom ice cream. I don't enjoy spending 4 dollars for a small pint of ice cream that I can make at home. So I set off to make my own. I had to freeze these in two batches. The second batch had too much cracked cardamom so I would keep an eye on that but the flavor was AMAZING! I will be making this again. It tastes great with my ginger cookies. Even if you don't make your own batch of these you should buy a pint if you see it in the stores. I get mine from Whole Foods!
Adapted from Savory Simple
1 cup whole milk
1 cup heavy cream
splash of pure vanilla extract
¾ teaspoon ground cardamom
4 tablespoons cardamom seeds, cracked (Like you would black pepper)
6 egg yolks
5 ounces granulated sugar
Add the milk, cream, and vanilla to a saucepan on medium heat. Whisk in the cardamom. Bring the liquid to a gentle simmer.
Vigorously whisk the yolks and sugar together in a bowl. When the cream is just starting to simmer (don't boil it), slowly pour some of the liquid into the yolks while whisking.
Pour the mixture back into the saucepan and turn the heat down to medium-low. Stir in a figure 8 motion with a wood spoon or rubber spatula for several minutes until slightly thickened. Remove from the heat. Allow to cool for several minutes, stirring periodically. Cover with plastic wrap that’s pressed directly against the liquid to prevent a skin from forming. Chill until very cold, preferably overnight.
Prepare ice cream according to the manufacturer's instructions.
© Kim Bohme and A Bohme Cooked Meal