The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry

Cardamom Ice Cream with Warm Ginger Drizzle



It seemed the sky could not make up its mind today, changing from warm morning sunshine to chilly afternoon downpours, then back to sunshine. I was content watching these transformations from inside as I made — and taste-tested — a batch of cardamom ice cream and a warm ginger drizzle to top it.

Cardamom has a delicate aroma and mild peppery sweetness that I love in desserts. The book Healing Spices describes cardamom as “the stomach sentinel” for its legendary ability to aid digestion; it also treats a variety of ills, including asthma and sinus congestion, and promotes cardiovascular health. Ginger is a proven remedy for nausea, and has anti-oxidant, anti-inflammatory, anti-bacterial, anti-viral, and anti-disease properties. Together these two spices turn an ordinary vanilla ice cream into a tasty and soothing treat no matter what the weather is outside.

Cardamom Ice Cream with Warm Ginger Drizzle

ice cream maker

1 1/2 cups whole milk

1 cup granulated sugar

3 cups heavy cream

1 tsp. ground cardamom

For drizzle: 1 Tbs. fresh grated ginger, 1 cup granulated sugar, 1/2 cup dark brown sugar, 1 1/2 cup water


In mixing bowl, stir together the whole milk and granulated sugar until the sugar is dissolved, 2 to 3 minutes. Stir in the heavy cream and cardamom. Turn the ice cream machine on and pour the mixture into the pre-chilled freezer bowl and let mix until thickened, about 20 to 25 minutes. Place the bowl in the freezer for about 2 hours to let it thicken more.

To make the drizzle: Use microplane grater to grate 1 Tbs. of ginger. You might also want to add some bigger pieces of chopped ginger to the mixture if you want a candied ginger texture. Combine sugars and water in a small pot and bring to a boil; stir and watch that it doesn’t burn or boil over. When it has bubbled and thickened some — after about 15 minutes, add the grated (and chopped) ginger and continue to boil down and stir for another 10 minutes. Let cool slightly before drizzling over the ice cream. Garnish with whole or crumbled gingersnaps if desired.

Author: Laura Haugen

Writer, Traveler, Foodie

3 thoughts on “Cardamom Ice Cream with Warm Ginger Drizzle

  1. This sounds SOOOOO good. Now if I only had an ice cream maker… 🙂

  2. Thanks, Sarah! I have to say I love my ice cream maker – it makes it so easy to create new flavors, and over the long run probably saves us money since we no longer buy those expensive pints. If you like this flavor combination — cardamom/cream and ginger — you might try some cardamom-infused whipped cream (just sprinkle some ground cardamom in with the heavy cream and sugar and whip) and this ginger drizzle on top of a bowl of fruit (peaches or berries?) or over a chocolate dessert. 🙂

  3. Pingback: A Festive Recipe Roundup | The Seasoned Traveler

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