Cardamom Pistachio Ice Cream

Yields 1.5 pints


  •     2 teaspoons ground green cardamom
  •     1.5 cups half & half
  •     0.5 cups sugar
  •     4 egg yolks
  •     1 cup heavy cream
  •     0.5 teaspoons rose water
  •     2 tablespoons Dumante (pistachio liquer)


1. Heat half & half and cardamom over low heat, until it comes to a simmer. Once it is simmering, add the sugar and allow the mixture to continue heating until the sugar is dissolved and the flavor of the cardamom has infused, about 10-15 minutes. Take care that your mixture does not boil. Ask a question about this step.
2. Remove cardamom infused half & half from the heat and allow to cool for at least 20 minutes. Ask a question about this step.
3. Place the egg yolks in a blender and mix, streaming in the cardamom half & half slowly until both are well incorporated. Ask a question about this step.
4. Add heavy cream, Dumante and rose water to the blender and mix. Ask a question about this step.
5. Chill your ice cream base until is has completely cooled, then churn according to your ice cream maker instructions.


Link to the recipe! Thank you so much to Hillary Tisman! Check out her blog Refrigerate After Opening!

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