Pistachio Cardamom Ice Cream – a delicious recipe with egg yolks, sugar, milk, heavy cream, ground cardamom, pisctachios. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Finely grind 1/2 cup pistachios with 1/4 cup sugar. Slowly, bring milk, cream, cardamom and pistachio mixture to a boil over medium heat. Boil 4 minutes. Remove from heat, cover and let stand at room temperature for at least 2 hours. Cover surface with plastic wrap and refrigerate overnight if you can.
2
Preheat oven to 350.
3
Reheat milk and pistachios over low heat.
4
Bring 6 yolks to room temperature. Beat in bowl of mixer. Add 1/4 cup sugar and beat until pale yellow. Gradually beat the warm milk into eggs and return the mixture to saucepan.
5
Cook over low heat to thicken. Strain into a bowl. Cover surface and refrigerate 2 hours.
6
Roughly chop remaining 1/2 cup pistachios and spread sparsely on a silpat-lined baking sheet. Toast 7-10 minutes, shaking the pan halfway through. Cool completely.
7
Add pistachios to cold custard and put in ice cream maker.
657
kcal
Calories
49
g
Fat
32
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 egg yolks, 1/2 cup sugar, 1 cup milk, 1 1/2 cups heavy cream, and more.
Yes, Pistachio Cardamom Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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