Ice Cream Recipe

I truly believe a good dessert has the power to elevate a simple meal into something memorable. This Cardamom Rose Swirl ice cream recipe does exactly that, offering a complex, floral aroma and rich, creamy texture that sets it apart from standard vanilla. We’re skipping the bland store-bought carton and making a sophisticated, elegant ice cream that’s perfect for a special occasion or when you want a truly special homemade treat. While it requires patience for chilling, the process itself is simple enough for any home kitchen, resulting in a dessert that tastes like luxury.

Ingredients

• 480 ml (2 cups) heavy cream: We’re using heavy whipping cream with at least 35% fat content for the richest, creamiest texture possible in a homemade ice cream base. Avoid lower-fat options or half-and-half, as they prevent proper freezing and create a less satisfying result.
• 240 ml (1 cup) whole milk: Use full-fat whole milk (3.25% fat) to ensure the proper balance of fat and liquid in the custard base. The ratio of cream to milk is key to achieving a scoopable, smooth texture without excess iciness. (Swap note: If you only have half-and-half, use a slightly lower amount of cream to balance the fat content.)
• 150 g (¾ cup) granulated sugar: Standard white sugar provides sweetness and helps lower the freezing point of the ice cream, keeping it soft and pliable after chilling. The sugar is dissolved directly into the cream base during the initial heating stage.
• 5 large egg yolks: The egg yolks are essential for creating the rich, thick custard base (a classic French technique) that gives this ice cream its luxurious texture and body. Separate these carefully; we only need the yolks, not the whites, to avoid a rubbery texture.
• 10 green cardamom pods, crushed: Crush the pods lightly with the back of a spoon to release their tiny black seeds and a maximum amount of aromatic flavor into the cream during steeping. The pods infuse a complex, slightly citrusy and spicy note into the base that pairs perfectly with the rosewater.
• 5 ml (1 teaspoon) alcohol-free vanilla extract: A splash of high-quality vanilla extract enhances the overall sweetness and complexity of the custard base. Ensure it’s alcohol-free to prevent any harsh notes from interfering with the delicate cardamom flavor.
• 120 g (¼ cup) honey: This creates the primary sweetener for our rosewater swirl, providing a smooth, liquid-based ribbon. Use a light-colored honey like clover or wildflower to prevent the flavor from overpowering the subtle rosewater. (Swap note: You can substitute pure maple syrup, though it will change the flavor profile slightly.)
• 30 ml (2 tablespoons) water: Added to the honey swirl mixture to help dissolve the honey evenly and create a syrupy consistency when chilled. This ensures the swirl remains liquid enough to drizzle and create ribbons, rather than freezing solid.
• 10 ml (2 teaspoons) culinary rosewater: Culinary-grade rosewater provides the floral aroma and flavor that defines the swirl, ensuring a perfect balance with the cardamom. Use sparingly, as too much rosewater can quickly taste artificial or like perfume; start with the suggested amount.
• Pinch of salt: A small pinch of salt in both the custard base and the swirl enhances all the other flavors, making the sweetness and spices pop. Use fine sea salt or kosher salt.
• 2 g (½ teaspoon) finely ground cardamom, for garnish: Used as a final dusting on the finished ice cream scoops to enhance the aroma upon serving. Ensure it is freshly ground for maximum fragrance and visual appeal.

Instructions

1. Steep the Cardamom Cream Base: Combine the heavy cream, whole milk, granulated sugar, and crushed cardamom pods in a medium saucepan. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer around the edges (look for tiny bubbles forming). Remove from heat, cover, and let steep for 30 minutes to infuse the cardamom flavor; do not boil the cream mixture.
2. Prepare the Honey-Rosewater Swirl: While the cream mixture steeps, in a separate small saucepan, combine the honey, water, and a pinch of salt. Bring to a gentle simmer over medium-low heat, stirring until the honey is fully dissolved and the mixture slightly thickens, about 3-5 minutes (the mixture will coat a spoon slightly). Remove from heat, stir in the culinary rosewater, and let cool completely, then refrigerate until thoroughly chilled and syrupy (at least 2 hours).
3. Temper the Eggs for Custard: After steeping, remove the cardamom pods from the cream mixture (strain through a fine-mesh sieve if desired) and reheat the cream mixture until warm (the mixture should be steaming slightly, but not boiling). In a separate bowl, whisk the egg yolks until smooth. To temper, slowly whisk about 120 ml (½ cup) of the warm cream mixture into the yolks, then gradually pour the tempered yolk mixture back into the saucepan with the remaining cream while whisking constantly.
4. Cook the Custard Base: Cook the combined mixture over medium-low heat, stirring continuously with a rubber spatula, until the custard thickens enough to coat the back of the spatula (reaches about 80°C / 175°F). Do not allow the custard to boil, as this will curdle the egg yolks. If the mixture thickens too quickly or you see small white bits forming, immediately pull it from the heat and strain through a fine mesh sieve. Stir in the alcohol-free vanilla extract.
5. Chill Thoroughly: Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg. Place the bowl over an ice bath (a larger bowl filled with ice water) or cover tightly and refrigerate for at least 4 hours, or preferably overnight, until completely chilled (the mixture should feel completely cold to the touch). This step is crucial; if the base is not completely cold, the ice cream will not churn properly.
6. Churn and Swirl: Once the ice cream base is thoroughly chilled, churn it in your ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency (it should be thick and hold its shape slightly). Layer the churned ice cream and the chilled rosewater-honey swirl by transferring about one-third of the soft ice cream to a freezer-safe container, drizzling one-third of the swirl over the ice cream, repeating with layers, and then gently using a knife or spoon to create ribbons. Cover tightly and freeze for at least 4-6 hours, or until firm (it should be solid enough to scoop).
7. Serve and Garnish: To serve, scoop generous portions of the Cardamom Rose Swirl ice cream into bowls. Drizzle a small amount of the remaining rosewater-honey swirl over the top of the scoops. Lightly dust with finely ground cardamom powder for an aromatic and visual finish.

The Magic Behind Cardamom and Rosewater Flavor Pairing

This ice cream recipe uses a unique blend of flavors that create an unforgettable dessert. The key is in how the different notes play off each other for a sophisticated yet comforting taste experience.

• Cardamom’s Complexity: Green cardamom adds a warm, spicy, and slightly sweet-citrus note to the rich cream base.
• Rosewater’s Floral Lift: Rosewater provides a delicate floral aroma and flavor that cuts through the richness of the custard, ensuring it doesn’t taste too heavy.
• Honey’s Smooth Finish: Honey provides a contrasting sweetness and a different texture in the swirl, preventing it from freezing solid while adding depth.

How to Troubleshoot a Tempering Custard Base

Tempering can feel intimidating, but it is necessary to create a smooth, thick custard for a luxurious ice cream texture. The goal is to gradually raise the temperature of the egg yolks without scrambling them. Here are a few tips to prevent common issues when working on this ice cream recipe:

• Preventing Scrambled Eggs: The key to tempering is slowly adding the warm cream mixture to the egg yolks while whisking vigorously and continuously. Adding the warm cream too fast will cause the yolks to cook instantly.
• Avoiding Curdling: If your custard starts to curdle or you see small white bits, immediately remove it from the heat and strain it through a fine-mesh sieve. You might be able to save the base if you catch it quickly, so work quickly.
• Coating the Spatula Test: The best test for doneness is when the custard coats the back of a spoon or spatula. Run your finger across it, and if the line holds without running back together, it’s ready. Don’t let it boil; a lower, slower heat is always better.

No-Churn Option and Serving Variations

While this recipe is designed for churning, a no-churn method can work if you don’t have an ice cream maker. The no-churn version won’t be as dense or creamy as the traditional ice cream recipe, but it still delivers on flavor.

• No-Churn Alternative: Fold the thoroughly chilled base into 2 cups of stiffly whipped heavy cream and freeze; note that the texture will be less dense and more prone to iciness.
• Simple Swaps: If rosewater is hard to find, try orange blossom water for a similar floral note. You can also use a different sweetener for the swirl, such as pure maple syrup (it gives a slightly different color and flavor, but works well).
• Serving Suggestions: This elegant ice cream pairs beautifully with simple sugar cookies, a warm slice of pound cake, or a simple fruit salad. I’ve served it alongside a shortbread cookie many times.

FAQs

Can I use pre-ground cardamom instead of whole pods?

It is strongly recommended to use whole pods for steeping in this ice cream recipe, as pre-ground cardamom will result in a grainy texture and a less intense, more bitter flavor that overpowers the rosewater.

Why do I need to chill the base for so long?

The ice cream base must be thoroughly chilled (4 hours minimum, preferably overnight) to prevent ice crystal formation during churning and ensure a smooth texture. If the base isn’t cold enough, the ice cream will turn out icy and hard instead of creamy.

What is the purpose of tempering the egg yolks?

Tempering slowly raises the temperature of the egg yolks, preventing them from scrambling when added to the hot liquid. This results in a smooth, thick custard base essential for this specific ice cream recipe.

Can I make this ice cream dairy-free?

Yes, you can substitute the heavy cream and whole milk with a full-fat coconut milk and cream blend (1:1 ratio), but the resulting flavor and texture will be slightly different due to the higher fat content of coconut cream.

How long does homemade ice cream last in the freezer?

For optimal flavor and texture, homemade ice cream should be consumed within 1-2 weeks, as it develops ice crystals more easily than store-bought varieties. I always place a layer of plastic wrap directly on the surface before sealing the container to keep air out and prevent freezer burn.

What should I do if my custard base curdles?

If a small amount curdles, immediately strain the custard through a fine-mesh sieve to remove the curds. If it’s severely curdled, start over, making sure to keep the heat low and stir constantly for future attempts at this ice cream recipe.

Conclusion

This Cardamom Rose Swirl ice cream recipe offers a perfect blend of elegance and home-style cooking. The complexity of the flavors makes it a memorable dessert for gatherings and special occasions. Save this ice cream recipe on Pinterest for a luxurious treat the whole family will enjoy.

ice cream recipe

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• Author: Sarah Williams
• Total Time: 210 minutes
• Yield: 8 servings 1x
• Diet: General

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Description

This Cardamom Rose Swirl ice cream offers a complex, floral aroma and rich, creamy texture, perfect for a special homemade treat. The recipe uses a rich custard base made with egg yolks and infused with cardamom, swirled with a delicate rosewater-honey syrup.

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Ingredients

Scale 1x2x3x

• 480 ml heavy cream (at least 35% fat)
• 240 ml whole milk
• 150 g granulated sugar
• 5 large egg yolks
• 10 green cardamom pods, crushed
• 5 ml alcohol-free vanilla extract
• 120 g honey (light color)
• 30 ml water
• 10 ml culinary rosewater
• Pinch of salt
• 2 g finely ground cardamom (for garnish)

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Instructions

1. Steep Cardamom Cream Base: Combine heavy cream, whole milk, sugar, and crushed cardamom pods in a saucepan. Heat until simmering around the edges, then remove, cover, and steep for 30 minutes.
2. Prepare Honey-Rosewater Swirl: In a separate small saucepan, simmer honey, water, and salt until dissolved. Remove from heat, stir in rosewater, and chill thoroughly for at least 2 hours until syrupy.
3. Temper Egg Yolks: Remove cardamom pods from cream mixture and reheat. Whisk yolks separately. Slowly pour warm cream into yolks to temper, then add back to saucepan, whisking constantly.
4. Cook Custard Base: Cook over medium-low heat, stirring continuously, until thickened enough to coat the back of a spatula (about 80°C / 175°F). Do not let it boil. Stir in vanilla extract.
5. Chill Custard Thoroughly: Strain the custard through a sieve into a bowl. Chill completely over an ice bath or refrigerate for at least 4 hours, or overnight, until fully cold.
6. Churn and Swirl: Churn the chilled base in an ice cream maker until soft-serve consistency. Layer the churned ice cream and chilled rosewater swirl in a container. Gently swirl to create ribbons and freeze for 4-6 hours until firm.
7. Serve and Garnish: Scoop the ice cream and drizzle with any remaining rosewater swirl. Dust lightly with finely ground cardamom powder for extra aroma.

Notes

To ensure the best texture, ensure the ice cream base is completely chilled before churning to prevent ice crystal formation. If the custard thickens too quickly or curdles, immediately remove from heat and strain through a fine-mesh sieve.

• Prep Time: 180 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Churning
• Cuisine: General

Nutrition

• Serving Size: 1/2 cup
• Calories: 280 calories
• Sugar: 22 g
• Sodium: 40 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 0 g
• Protein: 4 g
• Cholesterol: 90 mg

Keywords: Cardamom, Rosewater, Ice Cream, Custard, Floral, Dessert, Frozen Dessert, Churned Ice Cream, Homemade