Imagine a dessert that transports you to the exotic spice markets of India with just one spoonful - a creamy, aromatic ice cream infused with the warm, intoxicating essence of cardamom, topped with crunchy, caramelized pistachios that dance on your palate. This isn't just another ice cream recipe; this is a culinary journey that will elevate your dessert game from ordinary to extraordinary, transforming your kitchen into a gourmet paradise that will make your taste buds sing with delight!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 6 servings
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1 tablespoon ground cardamom
- 1 teaspoon vanilla extract
- 1/2 cup pistachios, chopped
- 1/4 cup sugar (for candied pistachios)
Instructions
- In a medium saucepan, combine heavy cream, whole milk, 3/4 cup sugar, and ground cardamom. Whisk ingredients together until sugar dissolves completely.
- Place the saucepan over medium heat and warm the mixture, stirring occasionally. Heat until it reaches just below a simmer, ensuring sugar is fully dissolved and flavors are well integrated.
- Remove from heat and stir in vanilla extract. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours to allow cardamom flavors to fully infuse.
- While mixture chills, prepare candied pistachios. In a small skillet, combine 1/4 cup sugar and chopped pistachios over medium heat.
- Continuously stir pistachios in sugar until sugar melts and coats nuts evenly, creating a golden caramel-like coating. Spread on parchment paper to cool and harden.
- Pour chilled cream mixture into an ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes.
- When ice cream reaches soft-serve consistency, fold in half of the candied pistachios.
- Transfer ice cream to a freezer-safe container, sprinkle remaining candied pistachios on top, and freeze for at least 4 hours before serving.
- Before serving, let ice cream sit at room temperature for 5 minutes to soften slightly for easier scooping.
Tips
- Use fresh, high-quality ground cardamom for the most vibrant flavor profile.
- Ensure your cream mixture is completely chilled before churning to achieve the smoothest texture.
- When making candied pistachios, watch the sugar carefully to prevent burning - constant stirring is key.
- For an extra luxurious touch, toast the pistachios lightly before candying to enhance their nutty flavor.
- If you don't have an ice cream maker, you can use the freeze-and-stir method, mixing the partially frozen mixture every 30 minutes to break up ice crystals.
- Allow the ice cream to temper for 5 minutes before serving to ensure the perfect scoopable consistency.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 5g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 100mg
