Cardamom Ice Cream


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The aromatic spice cardamom has a flowery sweet taste reminiscent of ginger but more subtle.

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  • 1-1/2 C. sugar
  • 2 Tbs. all-purpose flour
  • 5 C. milk
  • 4 beaten egg yolks
  • 1 Tbs. vanilla extract
  • 1-1/2 tsp. ground cardamom
  • 1 tsp. finely shredded lemon peel
  • 3 C. whipping cream

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In a large saucepan stir together sugar and flour. Gradually stir in 2 C. of the milk. Cook and stir over medium heat until thickened and bubbly. Cook 1 minute more. Stir about 1 C. of the hot mixture into beaten egg yolks; return to remaining hot mixture in saucepan. Cook and stir just until mixture returns to boiling. Remove from heat. Stir in vanilla, cardamom, lemon peel, and remaining milk. Cool slightly. Cover the surface with plastic wrap. Refrigerate several hours or overnight until thoroughly chilled. Stir in whipping cream. Freeze in a 4 or 5 quart ice cream freezer according to manufacturer's directions.

Makes about 2 qts.

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