Cardamom Saffron Ice Cream
Silky cardamom and saffron ice cream with a vanilla custard base. Easy steps for infusion, tempering eggs, and churning for a fragrant frozen dessert.
This recipe comes from one of the best spice books we've ever found; Jill Norman's Herbs & Spices: The Cook's Reference. Along with the beautiful photos and useful information, she includes a whole slew of recipes from around the world.
We used this particular recipe for our Chicago, A Spicy Melting Pot event in the Old Town shop, in conjunction with the city of Chicago's 2005 'Stirring Things Up in Chicago' summer events.
Yield: 6 servings
- Infuse milk with vanilla and crushed cardamom pods for gentle, aromatic flavor.
- Temper the egg yolks and cook the custard over low heat until it coats a spoon to avoid curdling.
- Fold in lightly whipped cream, add a small pinch of saffron if desired, then churn and freeze.
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Preparation Instructions:
- Put the milk, or light cream, vanilla bean and crushed cardamom pods into a heavy pan and bring slowly to a boil. Remove from heat, cover, and let infuse for 20 minutes. Take out the vanilla bean and scape the seeds into the liquid. Remove the crushed green cardamom pods.
- Beat the egg yolks and sugar until thick and pale. Gently reheat the milk or cream and beat a little of it into the egg yolks. Pour the egg mixture into the cream and return the pan to a low heat. Stir until the custard is thick enough to coat the back of a spoon; it will take several minutes. Do not let it boil, or you'll get pieces of scrambled egg.
- To add optional saffron, steep threads in 2 tablespoons of steamed milk or hot water. Once saffron has diffused and liquid has cooled, add it with other ingredients.
- Remove the pan from the heat and continue to stir until it has almost cooled. Whip the whipping cream lightly and fold it into the custard. Add the ⅛ teaspoon of ground cardamom. Freeze in an ice cream maker following the manufacturer's instructions.
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More About This Recipe
Be careful not to add too much cardamom to the recipe. Cardamom is a very strong flavor, and too much of it can cause a soapy taste.
Frequently Asked Questions
Can I use regular milk instead of light cream?
Yes. You can use milk, light cream, or a mix. Higher fat like heavy cream gives a richer, creamier texture. Using only low-fat milk may make the ice cream slightly icier.
How do I stop the eggs from scrambling?
Temper the eggs by whisking a small amount of warm milk into the beaten yolks first, then add the yolk mixture back to the pan. Cook over low heat and stir constantly until the custard thickly coats a spoon. Do not boil.
Can I make this without an ice cream maker?
Yes. Pour the chilled custard into a shallow, freezer-safe container. Freeze 30 to 45 minutes, then stir vigorously or beat with a fork to break ice crystals. Repeat every 30 to 45 minutes until smooth. A blender or food processor helps to smooth it between freezes.
How much saffron should I use and how do I add it?
Use a small pinch of saffron threads. Steep them in about 2 tablespoons of hot milk or water for several minutes to release color and flavor, let cool, then mix into the custard before folding in the whipped cream.
Should I use cardamom pods or ground cardamom?
Use both if you can: crushed green cardamom pods are infused into the milk and removed before tempering, while a small amount of ground cardamom is folded in at the end for consistent flavor. If you only have ground cardamom, use about 1/8 teaspoon total and add it cautiously.
How long will homemade ice cream keep in the freezer?
For best taste and texture, eat within 1 to 2 weeks. It can remain safe longer, but ice crystals and flavor loss increase after a few weeks. Store it in an airtight container to limit freezer burn.
Can I make a dairy-free version?
Yes. Use full-fat coconut milk and coconut cream for richness. Eggs can remain for a custard base, or you can use a cornstarch or agar-based thickener for an egg-free version. Expect slight texture changes compared with dairy.
What do you recommend serving with this ice cream?
Serve with crushed pistachios, a drizzle of honey, roasted fruit, or alongside Middle Eastern pastries like baklava. A few rose petals or a light sprinkle of cinnamon also work well.
Can I use regular milk instead of light cream?
Yes. You can use milk, light cream, or a mix. Higher fat like heavy cream gives a richer, creamier texture. Using only low-fat milk may make the ice cream slightly icier.
How do I stop the eggs from scrambling?
Temper the eggs by whisking a small amount of warm milk into the beaten yolks first, then add the yolk mixture back to the pan. Cook over low heat and stir constantly until the custard thickly coats a spoon. Do not boil.
Can I make this without an ice cream maker?
Yes. Pour the chilled custard into a shallow, freezer-safe container. Freeze 30 to 45 minutes, then stir vigorously or beat with a fork to break ice crystals. Repeat every 30 to 45 minutes until smooth. A blender or food processor helps to smooth it between freezes.
How much saffron should I use and how do I add it?
Use a small pinch of saffron threads. Steep them in about 2 tablespoons of hot milk or water for several minutes to release color and flavor, let cool, then mix into the custard before folding in the whipped cream.
Should I use cardamom pods or ground cardamom?
Use both if you can: crushed green cardamom pods are infused into the milk and removed before tempering, while a small amount of ground cardamom is folded in at the end for consistent flavor. If you only have ground cardamom, use about 1/8 teaspoon total and add it cautiously.
How long will homemade ice cream keep in the freezer?
For best taste and texture, eat within 1 to 2 weeks. It can remain safe longer, but ice crystals and flavor loss increase after a few weeks. Store it in an airtight container to limit freezer burn.
Can I make a dairy-free version?
Yes. Use full-fat coconut milk and coconut cream for richness. Eggs can remain for a custard base, or you can use a cornstarch or agar-based thickener for an egg-free version. Expect slight texture changes compared with dairy.
What do you recommend serving with this ice cream?
Serve with crushed pistachios, a drizzle of honey, roasted fruit, or alongside Middle Eastern pastries like baklava. A few rose petals or a light sprinkle of cinnamon also work well.
I love this recipe it is now my ‘go to’ recipe. I substitute 1/4 cup of the sugar with glucose sugar (powdered) I think the glucose gives a good mouth feel and less sweet. I also add 2 more egg yolks. Well done; everyone loves it
I served this with a lemon bundt cake and it was perfect It elevated the cake. I will definitely be making this often.
Just made it and it is great!
MAKING THIS FOR THE 2ND TIME IN MY NEW ICE CREAM MAKER. FAVORITE SO FAR!!!!
So good, not too sweet just right. I made it with a strawberry rubarb crisp, it tastes gourmet on the crisp and all alone the ice cream is fantastic.
This is amazing! I actually used my usual basic ice cream recipe (similar to the one listed above) and infused the cardamom in the milk and heavy cream. This turned out so well! I will absolutely make this again.
Just made this – it was absolutely delicious. Followed the instructions to the letter – not too sweet, not too eggy. Very sophisticated and adult like the other users suggested. Willd definitely be making this again.
Superb flavor, though I did tweak it a bit: Used 2 whole eggs instead of 4 yokes, so as not to waste the whites. Also added the cream to the milk at the beginning, rather than reserving and later whipping it. This is how I make all my custard based ice cream recipes, and the end product is still silky smooth and rich. Love the cardamom and vanilla bean. Will be serving this with a rhubarb dessert flavored with orange zest and cardamom.
Amazing flavor and I like my ice cream sweet!
OMG is this great! I used one-half cup of sugar and a full cup of cream. Served with phyllo pastry filled with an almond paste infused with some orange blossom water. The pairing was amazing but the ice cream stood on its own as an amazing dish. Will definitely make again. There is no way IMHO this should have received a low rating from anyone.