[ Recipe: Cardamom Vanilla Ice Cream Recipe ] ~ from Monterey Bay Herb Co
cardamom vanilla ice cream recipe

This a French-style ice cream, which means that it includes eggs. For a richer texture and flavor, replace the whole eggs in this recipe with four egg yolks.

2 cups light cream
1 vanilla bean, split lengthwise
8 whole green cardamom pods, lightly crushed
3/4 cup sugar
2 whole eggs
3/4 cup whipping cream
1/8 teaspoon ground cardamom

Combine the cream, vanilla bean and crushed cardamom pods in a large saucepan and gently bring to a boil. Remove from heat; let steep, covered, for 20 minutes. Remove the vanilla bean and scape the seeds into the pan. Remove the crushed green cardamom pods.

Reheat the cream mixture again just until very warm. Beat the eggs and sugar together. Temper the egg mixture by stirring in a small amount of the cream mixture. Pour the remaining egg mixture into the cream and return the pan. Cook — but do not boil — over low heat, while stirring, until a thick custard forms (it should coat the back of a spoon).

Remove the pan from heat and keep stirring the mixture for a few minutes until it cools down. Whip the whipping cream just until it thickens, then fold it into the custard. Stir in the ground cardamom. Freeze in an ice cream maker according to the manufacturer's instructions.

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