Make Ahead

Cardamom Pistachio Ice Cream

March 23, 2010
0 Ratings
Author Notes

Think of this as kulfi with a kick. Rose water helps to give the ice cream a heady floral scent and, aside from adding flavor, the pistachio liquer gives it a slight chewiness. Serve it with your favorite Indian meal and you'll be racing through the nan, straight for dessert. —hillary

  • Makes 1.25 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)
In This Recipe
  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.
  2. Remove cardamom infused half & half from the heat and allow to cool for at least 20 minutes.
  3. Place the egg yolks in a blender and mix, streaming in the cardamom half & half slowly until both are well incorporated.
  4. Add heavy cream, Dumante and rose water to the blender and mix.
  5. Chill your ice cream base until is has completely cooled, then churn according to your ice cream maker instructions.

See what other Food52ers are saying.

  • Jennifer Ann
    Jennifer Ann
  • MrsWheelbarrow
  • hillary