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Sense & Edibility's Cardamom Strawberry Frozen Custard

Cardamom-Strawberry Frozen Custard

Whole pods of cardamom are steeped in a rich half-and-half base.
Course Sweets
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 day 4 hours 25 minutes
Servings 1 qt


  • 4 cups half and half or two cups whole milk and two cups heavy cream
  • 1/2 tsp kosher salt
  • 1 tbsp green cardamom pods crushed
  • 1 tsp vanilla extract
  • 12 large egg yolks
  • 1 1/4 cup granulated sugar
  • 1 tsp ground cardamom 2 tsp if you're not using cardamom pods
  • 1 dry pint overripe strawberries hulled and small diced


  • In a heavy-bottomed stock pot, heat the half and half over medium heat. Stir in the salt, cardamom pods, and vanilla extract. Allow the milk to come to a steam.
  • In a medium size bowl, whisk together the eggs and sugar until you have a runny mixture. Scoop out a cup of the hot milk mixture and, in a slow, steady stream, add it to the yolks, whisking continuously. See note in post in the event of curdling.
  • Once the eggs have been tempered, pour the mixture slowly into the warm milk base, whisking constantly. Add the ground cardamom. Bring the mixture up to a gentle simmer and allow the mixture to thicken. The bubbles should barely break the surface.
  • Once the mixture has thickened, dip your spoon into the mixture and quickly run a finger down the middle. The custard should hold its place and the mark left by your finger should be quite apparent. If it doesn't, allow it cook a few minutes longer before testing again. Once you have achieve a proper nappe, pull the custard off of the heat and allow it to come to room temperature.
  • Strain custard into a clean container- removing the cardamom pods, discard the pods. Cover the container with a lid or plastic wrap. Cool it in the fridge for eight to twenty-four hours.
  • Pour the custard into an ice cream maker. Churn your custard to soft serve ice cream/yogurt consistency. Once it's reached this stage, turn off the machine and remove the top and churning blade.
  • Stir in your chopped berries and transfer it to an ice cream container. Freeze upside down (to eliminate any air pockets) for at least four hours. 
  • When ready to serve, remove from the freezer and allow to warm for ten-fifteen minutes on your countertop, then enjoy. 


Time includes aging the custard base overnight (recommended, but optional) and set-up (freeze) time of 4 hours.