Ingredients for Nordic Cardamom Ice Cream
- 4 large egg yolks
- ¾ cup granulated sugar
- 1 cup whole milk
- Whipping Cream
- Vanilla Bean
- Cardamom
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Nordic Cardamom Ice Cream? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Nordic Cardamom Ice Cream
- In a medium saucepan, combine the heavy cream, milk, sugar, and cardamom pods. Heat over medium heat, stirring occasionally, until the sugar dissolves completely.
- Remove from heat and let the mixture steep for at least 30 minutes to allow the cardamom to infuse its flavor into the cream mixture.
- Remove the cardamom pods from the cream mixture.
- In a separate bowl, whisk together the egg yolks and a few tablespoons of the warm cream mixture. This tempers the yolks, preventing them from scrambling when added to the hot cream.
- Pour the tempered yolk mixture into the remaining cream mixture in the saucepan. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not boil.
- Strain the custard through a fine-mesh sieve into a bowl. This ensures a perfectly smooth ice cream.
- Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming.
- Chill the custard thoroughly in the refrigerator for at least 4 hours, or preferably overnight.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions. This usually takes about 20-30 minutes.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to allow it to harden further.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
803g
Fat
662g
Carbs
81g
