Ginger-Cardamom Ice Cream
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1½ quarts
A lightly spiced ice cream infused with ginger and cardamom.
  • For ginger-cardamom ice cream:
  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 Tablespoon fresh ginger, finely grated
  • 3-4 green cardamom pods
  • 6 large egg yolks
  • ¾ cup cane sugar
  • pinch salt
  • 1 Tablespoon pure vanilla extract
  1. Heat cream and whole milk in a saucepan until very hot, but not boiling. Add the cardamom pods and ginger. Remove from heat and let steep for at least 30 minutes or up to a few hours. (The longer it steeps, the more pronounced the flavor of the spices.)
  2. After the spices have steeped in the milk and cream, heat again until very hot, but not boiling. Whisk together egg yolks, cane sugar, and pinch salt. Pour the hot milk/cream mixture into the egg yolks and whisk well. Pour back into the pan and cook over medium-low heat until it registers 170 degrees F. on an instant read thermometer. Pour through a fine mesh sieve set over a clean bowl.
  3. Chill in an ice bath or refrigerator until very, very cold.
  4. Churn in an ice cream maker according to manufacturer directions. Transfer to a freezer-proof, airtight container and allow to harden in the freezer for a few hours before serving.
Recipe by Cafe Johnsonia at