Blueberry Cardamom Ice Cream from Iceland
Experience the captivating flavors of Iceland with this Blueberry Cardamom Ice Cream, a luscious dessert that fuses sweet, tangy blueberries with the warm, aromatic spice of freshly ground cardamom. Infused with honey and a hint of vanilla, this custard-based ice cream achieves an irresistibly creamy texture while highlighting the natural sweetness of its ingredients. The addition of zesty lemon juice enhances the fruit's brightness, while a subtle cardamom infusion elevates each spoonful to gourmet perfection. Perfect for summer gatherings or a treat-yourself moment, this homemade ice cream is a delightful way to explore Nordic-inspired dessert traditions.
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Recipe Information
Ingredients
- 300 grams fresh blueberries
- 150 grams granulated sugar
- 6 pieces cardamom pods
- 250 milliliters heavy cream
- 250 milliliters whole milk
- 4 large egg yolks
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Instructions
In a medium saucepan, combine the blueberries and 50 grams of granulated sugar. Cook over medium heat, stirring occasionally, until the blueberries burst and release their juices, about 5-7 minutes.
Mash the cooked blueberries lightly with a fork or potato masher, then stir in the lemon juice. Set the mixture aside to cool completely.
Using a mortar and pestle or the back of a spoon, crack the cardamom pods open to release their seeds. Discard the pods and grind the seeds until finely ground.
In a separate saucepan, combine the heavy cream, whole milk, ground cardamom, and honey. Heat the mixture over medium heat until small bubbles form around the edges (do not let it boil). Remove from heat and let it steep for 10 minutes to infuse the cardamom flavor.
In a mixing bowl, whisk the egg yolks and the remaining 100 grams of granulated sugar until the mixture becomes pale and thick.
Gradually pour the warm cream mixture into the egg yolk mixture in a slow and steady stream, whisking constantly to prevent the eggs from scrambling.
Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This should take 5-7 minutes. Be careful not to let it boil.
Strain the custard through a fine-mesh sieve into a clean mixing bowl to remove any solids, and stir in the vanilla extract.
Once the custard is cool, fold in the blueberry mixture. Cover the bowl and refrigerate for at least 4 hours, or until thoroughly chilled.
Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Serve the Blueberry Cardamom Ice Cream in bowls or cones, and enjoy the unique, Iceland-inspired flavor!
Nutrition Facts
Calories |
2097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1019 mg | 340% | |
| Sodium | 218 mg | 9% | |
| Total Carbohydrate | 243.3 g | 88% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 228.3 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 435 mg | 33% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 741 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
