Cherry Cardamom Ice Cream
Recipe type: ice cream
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: about 1 qt.
Creamy cherry ice cream with a hint of cardamom.
  • 2 cups/475ml heavy cream
  • 1 cup/235ml milk
  • 5 egg yolks
  • ½ cup/100g sugar
  • ½ teaspoon ground cardamom
  • 2 cups Colorado Bing cherries, pitted and halved
  • 2 tablespoons sugar
  1. In a medium saucepan, add the cream, milk and sugar.
  2. Heat on medium heat until the sugar dissolves, add the cardamom.
  3. Have the egg yolks in a large bowl.
  4. Once sugar dissolves and the cream and milk are hot, slowly add in a stream to the egg yolks being careful not to cook the eggs.
  5. Pour the egg-milk mixture back into the saucepan and heat on low until slightly thickened, about 5 minutes.
  6. Remove the custard from the heat and pour into a clean bowl through a strainer to catch any cooked bits of eggs and lumps.
  7. Allow to cool in a water bath or place in the fridge.
  8. In a small saucepan, add the cherries and the sugar with a tablespoon of water.
  9. Allow the cherries to soften and the juice to thicken and get syrupy, about 10-12 minutes.
  10. Cool in the fridge.
  11. Once both the custard and cherries have cooled, it's time to freeze.
  12. Place the custard in the bowl of the ice cream maker and turn on.
  13. Run for about 30 minutes until the ice cream begins to thicken.
  14. In the last 10 minutes, add drained cherries and only four or five tablespoons of the syrup if there's a lot.
  15. Once the ice cream has thickened, transfer to a air tight container and freeze the ice cream for at least 4 hours or over night.
  16. If you want to use popsicle moulds, pour into the moulds and freeze.
  17. I made ice cream and popsicles, 8 popsicles and 4 servings of ice cream.
  18. The custard probably makes about 16 popsicles or a quart of ice cream.
  19. To unfold the popsicles, let them soften outside for a bit and then pull out carefully.
  20. If you run hot water, be careful, it will melt the ice cream quite a bit and you'll lose a lot of the popsicle in a melted puddle!
  21. Leave at room temp for a bit and they should slide out.
Recipe by Coffee and Crumpets at