Cardamom Custard Ice Cream

In a medium saucepan, combine the heavy cream, milk and 1/4 cup of the sugar. Bring mixture to a slow simmer over medium heat and stir until the sugar dissolves. Remove from heat and add the cardamom seeds. Set the pan aside and allow the mixture to steep for 20 minutes.

Meanwhile, in a medium bowl, whisk eggs with the remaining 1/4 cup sugar. Set aside.

Pour the milk mixture into a bowl through a sieve to strain the seeds.
Pour back into the saucepan and bring mixture back up to a slow boil. Remove from heat.

Using a ladle, slowly pour the hot milk into the egg mixture whisking all the while to prevent the eggs from scrambling. Once half the milk mixture is incorporated, add the remaining milk and whisk thoroughly. Refrigerate until cool. Strain the mixture one more time to catch any possible egg bits. Then freeze in an ice cream maker according to manufacturer’s directions. Serve with salted caramel and nuts or your favorite toppings.

Recipe adapted from the New York Times.

Recipe yields 2 quarts.