Cardamom Ice Cream

Ingredients

• 3 ½ cups heavy cream
• 1 ½ cups milk
• 1 cup sugar
• 4 tablespoons cardamom pods, lightly crushed
• 12 large egg yolks

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    766 calories; 62 grams fat; 36 grams saturated fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 43 grams carbohydrates; 1 gram dietary fiber; 40 grams sugars; 10 grams protein; 565 milligrams cholesterol; 96 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 quarts

Preparation

1. In a large heavy-bottomed saucepan, combine the heavy cream, milk and 1/2 cup of the sugar. Bring to a boil, and immediately remove from heat. Add crushed cardamom pods, cover and allow to steep for 20 minutes. Pour through a fine strainer into a clean saucepan, and discard the contents of the strainer.
2. In a large mixing bowl, combine yolks with remaining 1/2 cup of sugar. Whisk until blended. Place milk mixture over medium heat, and bring to a boil. Gradually mix 2 cups of the hot liquid into eggs, then pour egg mixture into saucepan of boiling milk. Whip constantly until thick and creamy, about 3 to 4 minutes.
3. Remove saucepan from heat, and strain contents into a mixing bowl. Place bowl in a container of ice water to cool. When ice cream base has chilled, freeze in an ice cream maker, according to manufacturer’s instructions.