Cardamom ice cream is a dessert made by infusing cream with cardamom seeds or extracts before churning. It is difficult to find commercially outside of India and the Middle East, but is popular in Scandinavia. Home ice cream makers infuse the cream solution with the spice before churning. The pods are heated to release their flavor and left to soak in the milk-and-cream mixture overnight. The pods and seeds are removed before churning, and other complementary flavors, particularly vanilla, are commonly added. Homemade cardamom ice cream is the best option for cardamom lovers in the West.
Cardamom ice cream is basically any ice cream that derives its flavor at least in part from the seeds or extracts of cardamom. The seed, commonly used as a spice, is native to India, but has spread throughout much of Southeast Asia and the Middle East. It has a very strong taste that is often described as both sweet and smoky. In ice cream, cardamom is usually used to infuse the cream before churning. Pods or seeds are rarely left in the finished product.
It is generally very difficult to find commercial cardamom ice cream outside of the seed’s native growing area. The spice flavor is sometimes seen in Indian supermarkets, as well as Middle Eastern markets. It has also become increasingly popular in Scandinavia, where cardamom has been used in baking for centuries since it was first reported by Viking explorers. Most Scandinavian cardamom ice cream is combined with other flavors, such as rose or cranberry. Cardamom is often used in ice cream syrups in these countries as well.
Cardamom typically has an intense flavor when purchased in pod form. Outside of India and the Middle East, it also tends to be quite expensive. In order to maximize the cardamom flavor without going overboard or using too many pods, home ice cream makers usually infuse the cream solution with the spice well before churning begins.
The best way to get cardamom pods to release their flavor is by heating them. In Indian cooking, for example, the pods are always added to dishes such as curries as they simmer. The heat opens up the flavor of the spices, making them even more aromatic and, in many ways, softening the bite of the spice. Achieving these results in making ice cream usually involves heating the cream and milk, then letting the pods soak for a fixed amount of time.
The infusion of flavors into substances like milk happens better over time. A bit of pre-planning is usually required for quality cardamom ice cream, then, as cooks usually infuse the milk-and-cream mixture overnight, or at least several hours, before ice cream production begins. The pods and their seeds are almost always removed before churning, so that the cardamom taste is not overpowering. Other complementary flavors, particularly vanilla, are commonly added.
In the West, the best bet for many cardamom aficionados is homemade cardamom ice cream. Some ice cream shops, restaurants, or homemade ice cream delivery services produce a cardamom flavor, but not with any regularity. National brands and major labels typically do not produce seemingly “exotic” flavors such as cardamom. Making ice cream at home is often easier than it looks, and you almost always need a tool to make ice cream. Cooks generally combine milk, cream, sugar, and flavoring in the machine, put it in the freezer or put it in ice, then swirl or shake it until it forms a solid.
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