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Cardamom Ice Cream Recipe

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This recipe for Cardamom Ice Cream, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Senffner
Added: Thursday, November 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. sugar
2 T. all-purpose flour
5 c. milk
4 beaten egg yolks
1 T. vanilla
1 1/2 ground cardamom
1 t. finely shredded lemon peel
3 c. whipping cream

Directions:
Directions:
In a large saucepan stir together sugar and flour. Gradually stir in 2 cups of the milk. Cook and stir over medium heat till thickened and bubbly. Cook 1 more minute. Stir about 1 cup of the hot mixture into beaten egg yolks: return to remaining hot mixture in saucepan. Cook and stir just till mixture returns to boiling. Remove from heat. Stir in vanilla, cardamom, lemon peel, and remaining milk. Cool slightly. Cover the surface with plastic wrap.
Refrigerate several hours or overnight till thoroughly chilled. Stir in whipping cream. Freeze in a 4 – or 5 – quart ice cream freezer according to manufacturer’s directions. Makes about 2 quarts (16 servings).

Number Of Servings:
Number Of Servings:
16 servings
Personal Notes:
Personal Notes:
Has a flowery sweet taste reminiscent of ginger but more subtle. Serve in cups or cones.

 

 

 

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