Orange and Cardamom Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Homewood Park,
Hinton Charterhouse

Chef/proprietor Stephen Ross


For the custard

  • 8 egg yolks
  • 8 oz. (225 g.) sugar
  • 1 pint (575 ml.) milk
  • 1 pint (575 ml.) double cream, whipped
  • ½ pint (275 ml.) concentrated orange juice
  • 2 teaspoons cardamom, ground


Bring the milk to the boil in a pan.

Meanwhile whisk the egg yolks and sugar together. Pour in the boiled milk and place over the heat, stirring until the mixture coats the back of a spoon. Allow to cool.

When cool, add the orange juice and cardamom and place into ice cream machine or deep freeze. When partly frozen beat in the whipped cream. If using a deep freeze, remove the mixture from time to time and stir.