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Cardamom Ice Cream

How to make Cardamom Ice Cream:


1 cup whole milk

1/2 cup heavy cream

1/2 cup half-and-half

6 tablespoons sugar

6 crushed green cardamom pods

3 large egg yolks

1 tablespoon nonfat dry milk

Pinch of salt



Fill a 4-quart bowl halfway with ice and 2 cups of water. Place a 2-quart metal bowl inside the 4-quart bowl. In a medium heavy-bottomed saucepan, combine the milk, cream and half-and-half. Sprinkle 3 tablespoons of the sugar on top, (do not stir) and add the crushed cardamom pods. Bring to a boil over medium-high heat.

Meanwhile, in a medium bowl, whisk the remaining 3 tablespoons of sugar with the egg yolks, dry milk, and salt. Gradually whisk the hot milk into the yolk mixture. Return this mixture to the saucepan and place over medium-low heat. Cook, stirring constantly with a wooden spoon against the bottom of the pan, until the mixture thickens and starts to steam. Pour into the bowl sitting in the ice bath. Stir often until completely cooled. Pour through a fine-mesh sieve. The base can be prepared a day in advance and refrigerated. At least 2 hours before serving, pour the ice-cream base into an ice-cream maker. Freeze according to your ice-cream maker’s instructions, then store in the freezer until serving.

makes about 3 cups

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