Cardamom Ice Cream

Servings: 10


11/2 cups whole milk
11/2 tbsp cornstarch
cup strawberries
1 3/4 cups heavy cream
2/3 cup sugar
1 tbsp RawSpiceBar’s Cardamom Summer
Salt, to taste
    1. Fill a large bowl with ice water. In a small bowl, make a slurry by mixing 3 tbsp of the milk with the cornstarch. Set aside.
    2. Combine the remaining milk with the heavy cream, sugar, and spices in a large saucepan. Bring mixture to a boil. Cook over medium heat until the sugar dissolves, about 3 minutes.
    3. Remove from heat and gradually whisk in the cornstarch mixture. Return to a boil and cook over medium-high heat until the mixture is slightly thickened (draw a line with a spoon), about 1 minute. Gradually pour the hot milk mixture into a medium bowl. Whisk in the salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
    4. Once chilled, pour ice cream base into an ice cream maker and freeze according to manufacturer’s instructions. No ice cream maker? Here's how to do it without a machine.

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