Coffee Cardamom Ice Cream Recipe


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Coffee Cardamom Ice Cream Recipe

[Photograph: Max Falkowitz]

Ice cream that's aromatic with the gentle flavor of whole cardamom pods and the rich bitterness of coffee.

Note: Use whole cardamom pods for the best flavor. The amount below will give a very subtle cardamom flavor to the ice cream. For a more cardamom-forward scoop, double the amount, but remove before adding the ground coffee.

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  • Yield:makes about 1 quart
  • Active time: 1 hour
  • Total time:2 hours, plus an overnight chill (or at least 6 hours)


  • 2 cups cream
  • 1 cup milk
  • 1 tablespoon cardamom pods
  • 2 tablespoons medium ground coffee
  • 6 egg yolks
  • 1/2 cup sugar
  • 1/2 teaspoon kosher salt


  1. 1.

    In a heavy saucepan bring cream and milk to a simmer. While dairy is heating, toast cardamom pods in a dry skillet until aromatic, about 30 seconds, and press down on them to open with the flat side of a knife. When dairy comes to a simmer, remove from heat, stir in cardamom pods, cover, and steep for 30 minutes.

  2. 2.

    In a clean heavy-bottomed saucepan, whisk together egg yolks, sugar, and coffee until well combined. Quickly strain dairy into egg yolks and whisk until fully combined.

  3. 3.

    Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F. Stir in salt to taste.

  4. 4.

    Strain custard through a fine mesh strainer and chill in either ice bath or refrigerator until it is very cold, about 40°F. Churn in ice cream maker according to manufacturer's instructions, then transfer to an airtight container and to harden in freezer for at least 4 hours before serving.