Nordic Cardamom Ice Cream
Experience the elegant simplicity of Nordic cuisine with this luscious Nordic Cardamom Ice Cream, a dessert that delivers creamy decadence infused with warm, aromatic spice. This recipe combines a rich custard base made from egg yolks, heavy cream, and whole milk with the distinctive flavor of freshly crushed cardamom pods, gently steeped to unlock their essence. A hint of vanilla enhances the spice's floral notes, while a silky-smooth texture is achieved by carefully tempering and straining the custard. Perfectly balanced and subtly spiced, this ice cream serves as a stunning standalone treat or a delightful complement to baked goods like spiced cakes or cinnamon rolls. Indulge in a scoop of this Scandinavian-inspired dessert to elevate your next culinary adventure!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 5 large Egg yolks
- 8 pods Cardamom pods
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Crush the cardamom pods using a mortar and pestle or the back of a knife. Remove the outer husk and lightly crush the seeds for better flavor release.
In a medium saucepan, combine the heavy cream, whole milk, crushed cardamom seeds, and salt. Heat the mixture over medium heat just until it begins to steam, but do not let it boil. Remove from heat and let the cardamom steep for 10 minutes.
In a separate bowl, whisk together the sugar and egg yolks until the mixture thickens and turns pale yellow.
Gradually pour the warm milk and cream mixture into the egg yolk and sugar mixture, whisking constantly to temper the eggs and avoid curdling.
Return the custard base to the saucepan and cook over low heat, stirring continuously with a wooden spoon or spatula. Cook until the mixture thickens and coats the back of the spoon (about 170-175°F on a kitchen thermometer). Do not let the mixture boil.
Remove the saucepan from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove the cardamom solids and any curdled bits.
Cover the bowl with plastic wrap, pressing it directly against the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
Once the custard is fully chilled, churn it in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to a lidded container and freeze for at least 2 hours to firm up.
Serve the Nordic Cardamom Ice Cream on its own or with your favorite dessert, such as a slice of spiced cake or warm cinnamon rolls. Enjoy!
Nutrition Facts
Calories |
2612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.4 g | 244% | |
| Saturated Fat | 108.5 g | 542% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1432 mg | 477% | |
| Sodium | 882 mg | 38% | |
| Total Carbohydrate | 166.0 g | 60% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 162.8 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 422 mg | 32% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 485 mg | 10% | |
*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.
