Print Recipe

Cardamom Ice Cream with Spiced Candied Pistachios

This cardamom ice cream with candied pistachios is a sweet and salty dessert with bold flavors!
Prep Time6 hrs
Cook Time10 mins
Total Time6 hrs 10 mins
Course: Dessert
Cuisine: American, Indian
Keyword: Cardamom Ice Cream
Servings: 8 servings (approximately)
Calories: 445kcal
Author: Jennifer Farley


for the cardamom ice cream

  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon ground cardamom
  • 6 large egg yolks
  • 5 ounces granulated sugar

for the spiced candied pistachios

  • 2 cups roasted salted pistachios, shelled
  • 1 tablespoon unsalted butter, melted
  • 3 tablespoons light brown sugar
  • 1 1/2 tablespoons pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cayenne pepper


prepare the ice cream

  • Add the milk, cream, and vanilla to a saucepan on medium heat. Whisk in the cardamom. Bring the liquid to a gentle simmer.
  • Vigorously whisk the yolks and sugar together in a bowl. When the cream is just starting to simmer (don't boil it), slowly pour some of the liquid into the yolks while whisking.
  • Pour the mixture back into the saucepan and turn the heat down to medium-low. Stir in a figure 8 motion with a wood spoon or rubber spatula for several minutes until slightly thickened. Remove from the heat. Allow to cool for several minutes, stirring periodically. Cover with plastic wrap that’s pressed directly against the liquid to prevent a skin from forming. Chill until very cold, preferably overnight.
  • Prepare ice cream according to the manufacturer's instructions.

prepare the spiced candied pistachios

  • Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil and spray lightly with baking spray.
  • In a medium bowl, combine the melted butter, brown sugar, maple syrup, cinnamon and cayenne. Stir in the pistachios, coating to evenly combine, and then pour them onto the foil-lined baking sheet and spread them in an even layer.
  • Bake for 10 minutes, stirring halfway through. Remove the nuts from the oven and allow them to cool and crisp up on the baking sheet.
  • Once cool, break the nuts apart or chop them coarsely.


I prefer serving the nuts on top of the ice cream but they can also be added directly to the ice cream machine toward the end of the churning process.
Candied pistachios recipe adapted from Elizabeth LaBau


Calories: 445kcal | Carbohydrates: 36g | Protein: 9g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 185mg | Sodium: 32mg | Potassium: 406mg | Fiber: 3g | Sugar: 28g | Vitamin A: 855IU | Vitamin C: 1.9mg | Calcium: 110mg | Iron: 1.6mg