Caramel cardamom ice cream

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20 min


1 Servings

* PLUS Cooking time: 15 minutes, Freezing Time: 60 minutes
Caramel cardamom ice cream

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Adapted from Chef Tiffany Derry's recipe


  • 1/2 cup granulated sugar
  • 1 cup plus 2 tbsp 0.35 cream
  • 10 pods green cardamom , peeled and toasted or 1 tsp ground cardamom
  • 1 vanilla bean , scraped, or 1 1/2 tsp vanilla extract
  • 1 1/4 cups milk
  • 6 egg yolks


  • Stir sugar with 2 tbsp water in a large heavy-bottomed saucepan and set over medium. Stir until sugar dissolves, about 3 to 4 min. Increase heat to high. Bring to a boil, without stirring, until mixture turns amber, 2 to 3 min. Remove from heat and immediately whisk in cream, cardamom and vanilla. Sauce will bubble up and start to harden at this point. Place pan back on burner over medium-low. Continue whisking until smooth, about 1 to 2 min. Add milk and bring to a simmer.
  • Whisk yolks in a medium bowl until lemony yellow, about 2 min. Gradually whisk hot milk into egg mixture, then return to pan. Cook over medium-low, stirring constantly, until thickened enough to coat the back of a wooden spoon (do not let it boil), about 15 min. Pour through a fine sieve into a bowl and cover surface with plastic wrap to prevent a skin from forming. Chill in freezer until cold, about 1 hour.
  • Scrape into a cold ice cream maker bowl and freeze according to manufacturer’s instructions, about 30 min to 45 min.

Test Kitchen tip:

Freeze ice cream container overnight for best results.