Cocoa and cardamom Ice Cream

Cocoa and Cardamom


Spanish Version

Cardamom is an spice originated from India, it has a strong, unique taste, with an intensely aromatic, resinous fragrance, in fact it’s one of the most expensive spices per gram, and for me, delicious.

It’s used to make infusions, as ingredient for rice and cous cous to aromatize coffee, as natural remedy for gastric aches and even it’s said that have some afrodisiac effect.

I made this recipe for some friends that came over, the rich chocolate taste it’s complemented perfectly with the freshness that the cardamom brings to it.


1 2/3 cups heavy cream
4 cardamom pods, crushed
1 cup whole milk
3/4 cup sugar, divided
3 tablespoons 100% coca powder
4 large egg yolks

Special Equipment: an ice cream maker


Bring cream and cardamon just to a simmer in a small heavy saucepan, then cover and let steep about 30 minutes.

Meanwhile, bring milk, 1/2 cup sugar, cocoa and a pinch of salt to a simmer in a heavy medium saucepan over medium heat, stirring.

Whisk together yolks and remaining 1/4 cup sugar in a large bowl, then add milk mixture in a slow stream, whisking. Return mixture to medium saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 175°F on an instant-read thermometer (do not let boil). Immediately strain custard through a fine-mesh sieve into a metal bowl, then quick-chill by setting bowl in an ice bath and stirring occasionally until cool, about 15 minutes.

Strain cardamom cream through fine-mesh sieve into custard, pressing on solids. Continue to chill in ice bath until custard is very cold, then freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden, about 1 hour.


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