This cardamon pistachio ice cream is deliciously rich and creamy. If you've ever wanted to make your own ice cream then this ice cream maker recipe is tried and tested!
It is so long since I've used my ice cream maker. I think it was in summer when I got it and I was so excited by it I made ice-cream every week for a few weeks and then somehow it got forgotten about.
Well, I suppose winter is not the ideal time to be making ice cream, except when it's for Valentine's Day! Valentine's Day was the perfect time to cook steak with a creamy sauce and make macaroons, which meant I had both cream and egg yolks left over. This could have meant creme brulee and a chance to play with my blow torch. However, as there was an ice cream challenge, Bloggers Scream for Ice cream on Kavey Eats, and the theme was custard based ice cream, I just had to make this ice cream recipe.
Cardamom and Pistachio are a Great Flavour Combination!
I decided to make pistachio ice cream as I'd never made a nutty ice cream before, and I think cardamom goes really well with pistachios. If you're not keen on cardamom you could use vanilla instead.
Why is homemade pistachio ice cream not bright green?
You can see from the picture that the ice cream is a yellow colour rather than green, as pistachio ice cream usually is. Well, this is because food colouring is usually added to pistachio ice cream to give it that lovely green colour.
I'm sure the fact that I love to lightly toast my pistachios before grinding them doesn't help either. They are still green on the inside after being toasted but the ground pistachios are brown!
Anyway, for me, this is not a problem. It's good to know that homemade ice cream doesn't have the added nasties that lots of bought ones have!
What does this cardamom and pistachio ice cream taste like?
This ice cream is deliciously rich and creamy and that is the most important thing. It's beautifully nutty, just like all pistachio ice creams should be. It's also got a slight floral spiciness from the cardamom. Don't worry though, it's not very strong and it doesn't need to be but it does add to the flavour.
Can you adapt this homemade ice cream?
If you don't want to add the cardamom then just miss it out. You'll still get a delicious nutty pistachio ice cream. Or use vanilla instead. You can add a vanilla pod to the milk and cream in step 2 of the recipe below or just add half a teaspoon of vanilla extract.
Cardamom and Pistachio Ice Cream
- 200 ml double cream
- 200 ml skimmed milk
- 1 cardamom pod Slightly crushed but not falling apart
- 2 egg yolks
- 150 g caster sugar
- 50 g unsalted pistachios
- 1 tbsp sugar
- Put the pistachios in a dry frying pan. Put the heat on medium. Roast them gentrly, shaking regularly to prevent any burning. Take off the heat and leave to cool.
- Combine the milk, cream and cardamom pod in a saucepan. Heat gently. As soon as it is about to boil. Take it off the heat and leave for 15 minutes for the cardamom pod to infuse.
- Beat the egg yolks with the sugar until pale. If there doesn't seem to be enough liquid, add a tbsp of cold water.
- Remove the cardamom pod from the cream and milk. Slowly pour the cream mixture into the egg yolk and sugar, whisking all the time.
- Return the egg, sugar and cream mixture to the saucepan and heat gently, stirring. It should gradually thicken. Stop when it forms a custard that coats the back of a spoon.
- Put most of the pistachios and the extra tbsp of sugar in a spice grinder or food processor and blend until ground. Stir this mixture into the custard.
- Roughly chop the extra pistachios and add to the custard as well. Leave to cool and then put the mixture in an ice cream maker.
- After churning in the ice cream maker it can be transferred to another container and kept in the freezer until you want to eat it.
More Ice Cream Recipes
As well as the recipes below I have a whole recipe collection devoted to frozen desserts and snacks. There are recipes for ice cream, frozen yogurt, sorbet and ice lollies!