Cardamom Ice Cream

Preparation info

  • Difficulty


  • Makes about

    1 quart

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About


  • 6 egg yolks
  • cup sugar
  • 3 cups light cream or half-and-half
  • 1 tablespoon ground cardamom
  • 1 teaspoon very finely chopped lemon zest
  • ¼ teaspoon ground white pepper
  • Drops of fresh lemon juice


In a Bowl, whisk the egg yolks and sugar together until light and fluffy. In a saucepan over moderate heat, heat the cream, cardamom, zest, and pepper to a simmer. Remove from the heat and slowly whisk the hot cream mixture into the eggs mixture.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture begins to thicken. Do not allow it to boil or you will curdle the eggs. When the mixture thickens, remove the pan from the heat and immediately pour the mixture through a fine mesh strainer into a clean bowl. Add a few drops of lemon juice to cool the mixture slightly. Cover the bowl loosely and quickly chill in an ice water bath or in the freezer for 10 minutes. Place the cooled mixture in an ice cream maker and proceed according to the manufacturer’s instructions.