Pistachio-Cardamom Ice Cream
 
Makes 2 quarts
Ingredients
  • 3 cups half-and-half
  • 1 cup firmly packed light brown sugar
  • 1 cup chopped salted and roasted pistachios
  • ½ cup honey
  • 4 cardamom pods
  • ½ vanilla bean, split lengthwise and scraped, seeds reserved
  • 2 teaspoons vanilla extract
  • 9 egg yolks
Instructions
  1. In a medium saucepan, combine half-and-half, brown sugar, pistachios, honey, cardamom pods, vanilla bean, reserved vanilla seeds, and vanilla extract. Bring mixture to a boil over medium-high heat, whisking often, until sugar is dissolved. Remove from heat.
  2. In a medium bowl, whisk egg yolks until smooth. Using a ladle, pour approximately 1 cup hot half-and-half mixture in a slow, steady stream into yolks, whisking constantly. Add another cup half-and-half mixture, whisking to combine. Transfer mixture back to pan,
  3. whisking to combine. Cook over medium heat, stirring constantly, until temperature registers 170° on an instant-read thermometer or mixture is thick enough to coat the back of a wooden spoon. Using a slotted spoon, remove cardamom pods and vanilla bean.
  4. Pour mixture into a stainless-steel bowl set in an ice-water bath. Let cool completely, whisking often.
  5. In the work container of a blender, purée mixture in batches. Strain mixture through a fine-mesh sieve* into the canister of an ice-cream maker. Freeze according to manufacturer’s instructions. Transfer ice cream to a freezer-safe container. Freeze for at least 6 hours, or overnight, before serving. Ice cream can be stored, frozen, for up to 1 week.
Notes
*You may substitute cheesecloth for a fine-mesh sieve, if desired.
Recipe by Victoria at https://victoriamag.com/pistachio-cardamom-ice-cream-sundae/