Orange Cardamom Pistachio Ice Cream
Delicate, spiced, and creamy, these Orange Cardamom Pistachio Ice Cream Sundaes combine zesty citrus, aromatic cardamom, and crunchy pistachios for a dessert that’s both indulgent and nourishing. Made with lactose-free ingredients and naturally sweetened, they’re a quick and satisfying treat for any day of the week.
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Mixing Bowl
- Plastic Wrap
- Ice Cream Maker
Ingredients
Ice Cream Base:
- 1 cup half-and-half regular or lactose-free
- 1 cup almond milk
- 1 teaspoon ground cardamom
- Zest of 1 orange reserve 2 oranges for sundae topping
- 3 large eggs
- ¾ cup cane sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
For the Sundaes:
- Orange Cardamom Ice Cream from above recipe
- 2 oranges peeled and chopped
- ⅓ cup chopped pistachio nuts
- 4 medium or 8 small vanilla wafers or sugar cookies regular or gluten-free
Instructions
- Prepare the Custard Base: Begin by gathering all your ingredients for the ice cream base. In a medium-sized saucepan, combine ½ cup of half-and-half and ½ cup of almond milk. Add 1 teaspoon ground cardamom and the zest of one orange. Using a whisk, mix these ingredients together over medium heat until fragrant, ensuring the cardamom is evenly distributed. This step helps infuse the dairy with the aromatic spices and citrus zest.
- Whisk the Eggs and Sugar: In a separate bowl, crack 3 large eggs and whisk them until smooth. Gradually add ¾ cup cane sugar, whisking constantly to prevent any graininess. Incorporate ½ teaspoon vanilla extract and ⅛ teaspoon salt. This creates a smooth, sweet, and slightly spiced custard foundation, essential for a creamy ice cream texture.
- Temper the Eggs: Slowly pour the warm milk mixture into the egg mixture, a little at a time, while whisking constantly. This step, called tempering, prevents the eggs from curdling and ensures a silky custard. Once fully combined, return the mixture to the saucepan over medium-low heat.
- Cook the Custard: Continuously whisk the custard over moderate heat until it reaches a light simmer—small bubbles will form around the edges, and it should coat the back of a spoon. Do not allow it to boil. Cooking at this stage thickens the custard and fully develops the flavors of orange and cardamom.
- Strain and Chill: Remove the custard from the heat and pour it through a fine-mesh sieve into a clean mixing bowl. This step removes any bits of cooked egg, ensuring a perfectly smooth ice cream. Cover the surface with plastic wrap, pressing it directly onto the custard to prevent a skin from forming. Chill in the refrigerator for 30–45 minutes until completely cold.
- Combine Remaining Milk: Once chilled, whisk in the remaining ½ cup half-and-half and ½ cup almond milk. This lightens the custard and balances the flavors, creating a creamy consistency that is ideal for churning in your ice cream maker.
- Freeze in Ice Cream Maker: Pour the custard into your ice cream maker according to the manufacturer’s instructions. Churn for 20–30 minutes, or until the ice cream reaches a soft-serve consistency. At this stage, the flavors of orange and cardamom will be fully developed, and the texture will be rich yet smooth.
- Prep the Sundae Toppings: While the ice cream is churning, prepare the toppings. Peel and chop 2 oranges, removing any seeds. Chop ⅓ cup pistachios and set aside. Break the vanilla wafers or sugar cookies into small pieces or leave whole, depending on your preference. This step ensures all sundae components are ready for assembly.
- Assemble the Sundaes: Scoop approximately ½ cup of ice cream into each serving dish. Top each scoop with a generous portion of chopped oranges and pistachios. Add pieces of cookies or wafers on top for crunch. Layer carefully to showcase the vibrant colors and textures.
- Serve Immediately: These sundaes are best enjoyed fresh, when the ice cream is creamy and the toppings are crisp. Serve immediately to prevent melting, and watch as the combination of citrus, spice, and crunch delights every bite.
- Optional Storage: If not serving immediately, transfer leftover ice cream to an airtight container and freeze for up to 1 week. Allow it to soften for 5–10 minutes at room temperature before scooping to restore its creamy texture.
Notes
- Use lactose-free half-and-half and almond milk to make this recipe suitable for sensitive stomachs or dairy-free diets.
- For a stronger cardamom flavor, lightly toast the ground cardamom in a dry skillet before adding it to the custard.
- Make sure to temper the eggs slowly when adding hot milk to avoid scrambling and achieve a silky custard.
- Reserve orange zest from one orange for the custard and additional oranges for topping to maintain a fresh, vibrant citrus flavor.
- Ice cream can be stored in an airtight container for up to one week; allow 5–10 minutes at room temperature before serving.
- Substitute pistachios with low-FODMAP nuts such as pecans, walnuts, or almonds if needed.
- The recipe works with gluten-free cookies or wafers for the sundae base without compromising flavor.
