Stem Ginger Cardamom Ice Cream
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
A rich, creamy ice cream infused with cardamom and studded with chewy chunks of candied ginger.
  • 400ml whole milk
  • 300ml double cream
  • 12 cardamom pods, lightly crushed
  • 1 vanilla pod, seeds scraped
  • 5 large egg yolks
  • 60g golden caster sugar
  • 5 pieces of stem ginger in syrup, chopped into thin strips, plus 3 tbsp syrup
  1. In a medium saucepan, gently bring the milk, cream, cardamom and vanilla to a simmer. Turn off the heat, cover, and leave to steep for one hour. In a medium bowl, whisk together the egg yolks and sugar. Place a second bowl in an ice bath in the sink.
  2. After an hour, bring the milk mixture back to a simmer. Strain through a fine mesh sieve into the egg and sugar mixture, whisking continuously until combined. Return the sieved mixture to a clean saucepan and cook gently, stirring continuously, until thick enough to coat the back of your spatula.
  3. Strain the custard into the prepared bowl in your ice bath, whisk in the ginger syrup (but not pieces) and leave to cool completely before churning in an ice cream machine according to the manufacturer's instructions. During the last minute of churning, add the chopped ginger then transfer the churned ice cream to a container and freeze until ready to eat.
  4. Remove ice cream from the freezer to soften for 15 minutes before serving. Will keep in the freezer for up to 2 weeks.
Recipe by thelittleloaf at