Cardamom ice cream


Cardamom ice cream

This is a wonderful ice cream: rich, creamy, easy to make and easy to scoop. The taste is very Swedish and it goes well with apples, berries, pancakes and waffles, as well as being delicious on its own. (Read more about how cardamom is used in Swedish food by clicking here.)

Homemade ice cream is so much better than most commercial ice creams. If you read the ingredients, even on some quite well thought of commercial tubs of ice cream, you maybe surprised at how little cream actually goes into the ice cream and how many additives are included. When you make your own you know exactly what has gone into the ice cream. The downside is that without any preservatives the ice cream doesn’t keep its flavour quite as well as commercial versions, so it is best consumed within a month or so.

Oh, and you might be interested to know that Swedes are Europe's biggest consumers of ice cream. The average Swede eats their way through 13½ litres (28½ pints) per year! John Duxbury


Recipe summary for cardamom ice cream


This recipe uses raw egg so the ice cream should not be served to anyone who shouldn't eat raw egg.


3 or 4   green cardamom pods
1   large egg
90 g (3 oz) sugar, preferably raw cane sugar (⅜ cup)
240 ml (1 cup) whipping cream (35-40% fat)
120 ml (½ cup) milk (full fat or semi-skimmed)
½ tsp   vanilla powder (or 1 tsp vanilla extract)


Ground cardamom in a pestle and mortar

1. Lightly bash the cardamom pods in a mortar and remove the casings. Grind the seeds with the pestle until you can’t be bothered any more.

2. Whisk the egg in a mixing bowl until light and fluffy, about 2 minutes.

3. Whisk in the sugar a little at a time, then continue whisking for another minute until well blended.

Vanilla powder

4. Pour in the cream, milk, ground cardamom and vanilla powder and whisk to blend.

5. Pour into an ice cream maker with the paddle running.

6. Transfer to a tub and keep until required. (Note: this ice cream is soft enough to serve straight from the freezer, but for best results move the tub to a fridge about 15 minutes before required.)

Without an ice cream machine

If you’ve not got an ice cream machine, continue whipping after stage 4 for another 2 or 3 minutes, then transfer to an ice cream container. Cover the surface of the ice cream with cling film (food wrap) and freeze. Remove the mixture from the freezer every half hour. Fork over the mixture thoroughly and return to the freezer. Repeat this step until the mixture is thoroughly frozen, which will normally take 2 or 3 hours.


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John Duxbury
Editor and Founder