This saffron cardamom ice cream is a luxurious and aromatic treat that elevates any dessert experience.
The subtle floral notes of saffron paired with the warm spice of cardamom create a unique flavor profile that’s both exotic and comforting.
Creamy whole milk and heavy cream provide a rich base, while egg yolks add natural protein and a velvety texture. Chopped pistachios sprinkled in at the end add satisfying crunch along with healthy fats, vitamins, and minerals.
Although indulgent in flavor, this ice cream is surprisingly wholesome and can be enjoyed in moderation as a protein-enriched, calcium-rich treat.
It’s perfect for homemade indulgence, entertaining guests, or special celebrations, and can be prepared ahead of time, making it a convenient dessert option that’s both elegant and crowd-pleasing.
Must-Have Tools for Perfect Results
Ice Cream Maker
Essential for churning the mixture to a creamy, smooth consistency. Perfect for making homemade ice cream, sorbet, or gelato without artificial additives.
Saucepan (Medium)
Ideal for heating milk and cream evenly without scorching. Also versatile for custards, sauces, or soups.
Whisk
Ensures egg yolks and sugar are fully combined and helps temper hot cream into eggs without curdling. Perfect for baking, sauces, and emulsifying ingredients.
Fine-Mesh Sieve
Removes any lumps or coagulated bits, creating a silky-smooth custard base. Useful for straining sauces, custards, and soups.
Shallow Heatproof Bowl
Allows the custard to cool quickly over an ice bath, preventing overcooking and ensuring proper texture. Can be used for mixing, chilling, or marinating.
Creamy Cardamom Saffron Ice Cream
Equipment
- 1 Ice cream maker
- 1 Medium saucepan
- 1 Whisk
- 1 Fine-mesh sieve
- 1 Shallow heatproof bowl
Ingredients
- 1 cup 240 mL whole milk
- 1 cup 240 mL heavy cream
- ¼ teaspoon saffron threads
- 4 large egg yolks
- ¼ cup + 2 tablespoons 75 g granulated sugar
- 1 teaspoon ground cardamom
- ¼ cup toasted shelled pistachios roughly chopped
Instructions
- Infuse Milk and Cream with Saffron: In a medium saucepan, combine the whole milk, heavy cream, and saffron threads. Bring the mixture just to a rolling boil over medium heat, then remove from heat and cover. Allow it to sit for at least one hour (or refrigerate overnight) to let the saffron infuse, creating a fragrant, golden base for your ice cream.
- Prepare Egg Yolk Mixture: In a separate small bowl, whisk together the egg yolks and granulated sugar until smooth and slightly pale. This step ensures even sweetness and a rich, creamy texture in the custard base. Set aside while the milk mixture finishes infusing.
- Reheat Infused Milk and Temper Eggs: Bring the saffron-infused milk and cream back to a gentle boil. Slowly pour a small amount of the hot mixture into the egg yolks while whisking constantly to temper themGradually add the rest, ensuring the eggs do not curdle, which guarantees a silky custard.
- Cook Custard to Safe Temperature: Return the tempered mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon. Heat until the custard reaches 170°F (76°C) and coats the back of a spoon with a thin layer. This step ensures safe consumption and a smooth, thickened texture.
- Strain and Add Cardamom: Remove the custard from heat and strain it through a fine-mesh sieve into a shallow, heatproof bowl set over an ice bath. Stir in ground cardamom and cool completely, whisking every few minutes to prevent a skin from forming and to develop even flavor.
- Churn Ice Cream: Transfer the cooled custard to an ice cream maker and churn according to the manufacturer’s instructions. During the last few minutes of churning, add the roughly chopped toasted pistachios to incorporate crunch and flavor evenly throughout the ice cream.
- Freeze and Set: Transfer the churned ice cream to a container, covering the surface with plastic wrap to prevent ice crystals. Freeze for an additional 4–6 hours to allow it to firm up fully before serving, achieving a creamy, scoopable consistency.
- Serve and Enjoy: Scoop the ice cream into bowls or cones and enjoy immediately, or keep stored in the freezer for future indulgence. The delicate saffron and cardamom flavors pair beautifully with fresh fruit, baked goods, or simply on their own.
Notes
- Use high-quality saffron threads for the most vibrant color and rich aroma.
- Allow the milk and cream mixture to infuse for at least one hour; overnight refrigeration intensifies flavor.
- Temper the eggs carefully to prevent curdling, which ensures a smooth, creamy custard.
- Toasted pistachios add both flavor and texture; add them at the end of churning to avoid becoming soggy.
- Use a fine-mesh sieve to strain the custard for a silky, lump-free ice cream.
- Cover the ice cream surface with plastic wrap before freezing to prevent ice crystals from forming.
- Chill custard completely before churning to ensure proper texture and avoid overloading the ice cream maker.
Chef’s Secrets: Mastering Custard Ice Cream
The secret to this saffron cardamom ice cream is balancing infusion, tempering, and chilling.
Infusing saffron in warm milk and cream releases maximum aroma and color.
Tempering the eggs carefully prevents curdling, resulting in a smooth, velvety custard.
Straining the mixture removes any cooked bits for a perfectly silky texture.
Chilling the custard thoroughly before churning ensures the ice cream freezes evenly and develops a creamy consistency.
Adding pistachios at the end of churning preserves their crunch and flavor without compromising the texture of the ice cream.
Serving Suggestions: Elegant Presentation Ideas
This ice cream is delightful on its own, served in bowls or cones. For a sophisticated touch, pair it with baklava, almond cookies, or warm fruit compote.
Garnish with a few chopped pistachios or a light drizzle of honey to highlight the saffron and cardamom flavors.
It also makes a luxurious accompaniment to cakes, tarts, or as part of a dessert platter for special occasions.
Storage Tips: Keeping Ice Cream Perfect
Store the ice cream in an airtight container to maintain creaminess and prevent freezer burn.
Cover the surface with plastic wrap for extra protection.
Keep it in the back of the freezer rather than the door to avoid temperature fluctuations. Ice cream can be stored for up to 2 weeks for optimal texture and flavor, though it remains safe longer.
Allow slightly softened ice cream to rest at room temperature for a few minutes before scooping.
Frequently Asked Questions: Ice Cream Tips
1. Can I make this recipe without an ice cream maker?
Yes, you can pour the chilled custard into a shallow container and freeze, stirring every 30 minutes until firm to mimic churning.
2. Can I substitute pistachios?
Certainly! Almonds, cashews, or even chocolate chips can be added, though pistachios complement saffron and cardamom best.
3. Is saffron necessary?
Saffron gives the ice cream its signature aroma and golden color, but if unavailable, you can omit it or use a small pinch of turmeric for color only.
4. Can I make this ahead of time?
Absolutely! The ice cream can be prepared, churned, and frozen several days in advance, making it perfect for entertaining or meal prep.
5. How do I avoid icy texture?
Ensure the custard is thoroughly chilled before churning, strain it carefully, and cover the surface with plastic wrap during freezing to prevent ice crystals.
This recipe is inspired by abeautifulplate and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
