This Vanilla Bean Cardamom Strawberry Ice Cream is an incredible combination of flavors. If you love homemade ice cream, you simply must try this recipe!
Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Slice the strawberries in half and spread into a single layer on the baking sheet. Roast for approximately 12-16 minutes, stirring/flipping the berries every 4 minutes to prevent sticking, until they are soft and the juices are running. Set aside to cool for 5 minutes.
Puree the strawberries in a blender, leaving a bit of texture if some is desired in the ice cream. (Note: The puree can either be stirred directly into the ice cream base in Step 7, or swirled in once the ice cream has been churned. Swirling the puree can cause it to have an icy texture, so I recommend adding 2 teaspoons vodka to the blender while pureeing if you want strawberry swirls).
Place the egg yolks and granulated sugar into a large bowl and whisk vigorously to combine.
Add the whole milk, heavy cream, vanilla extract, cardamom pods, and ground cardamom to a medium-sized saucepan.
Slice the vanilla bean in half lengthwise and use the flat side of a paring knife to scrape the seeds out of the pods. Add both the seeds and the pods to the saucepan, whisking to combine. (Note: if using vanilla bean paste, simply whisk the paste directly into the cream mixture).
Warm up the cream mixture over medium heat. When the liquid begins to steam and just barely simmer, turn the heat down to low and then ladle some of the hot mixture into the egg yolks while whisking. This will temper the yolks and prevent them from scrambling. Pour the remaining liquid into the yolks, whisk, and then return the mixture back to the saucepan, using a spatula to scrape everything from the mixing bowl.
Using a heatproof spatula or wooden spoon, stir the mixture constantly over low heat until it has thickened slightly, 3-5 minutes. Remove from the heat and allow to cool for several minutes, stirring periodically. Stir in the strawberry puree here for a “no swirl” version of the ice cream. Strain the mixture over a fine mesh strainer into a clean bowl or quart-sized liquid measuring cup, discarding the cardamom and vanilla pods. Press plastic wrap directly against the surface of the liquid and place in the refrigerator to chill until very cold, preferably overnight.
Prepare in an ice cream maker according to the manufacturer's instructions. For strawberry swirls, drizzle in the puree right at the end of the churning process, then continue chilling in the freezer for a firmer consistency.