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  • Writer's pictureCulinary Cam

I Scream, You Scream, We All Scream for Saffron-Cardamom Ice Cream

Updated: May 7

This is the part of our 2024 project: The Alphabet Challenge. Hosted by Wendy of A Day in the Life on the Farm, I thought this would be a fun culinary adventure. We will be posting every two weeks. I hope you follow along...or join in as you can. This should be fun.

I is for...

I Scream, You Scream, We All Scream

For our family, ice cream isn't just a dessert. It's a destination. During our annual 10-day camping trip, we would seek out ice cream (or gelato) spots at every stop. We even eat ice cream in the dead of winter. The Nite Creamery was one of the top eats during D's 20th birthday trip to San Luis Obispo last December. And R insisted on getting a scoop on our last night in Denmark when it was 11 degrees. Eleven.

Once when the boys were on a cruise during Fall Break, Jake and I headed up to San Francisco to indulge at the Museum of Ice Cream. It's now closed, but it was a great date night.

Not only do we seek out great ice cream, we make it. We have churned it. We have made it with dry ice. We ventured into the adventurous side with a garlic ice cream. We have made classics such as chocolate and strawberry.

But, for this event, I wanted to share one of my favorites that verges on the exotic, savory side...

Saffron-Cardamom Ice Cream


  • 2 cups whole milk

  • 1 vanilla bean, split lengthwise

  • 4 egg yolks

  • 2/3 cup organic granulated sugar

  • 3/4 cup heavy whipping cream

  • 1/8 teaspoon ground cardamom

  • 8 whole green cardamom pods, lightly crushed

  • pinch saffron threads


Place the milk, vanilla bean, and crushed cardamom pods into a heavy pan and bring slowly to a boil.

Remove from heat, cover, and let stand and infuse for 20 minutes. Remove the vanilla bean and scape the seeds into the liquid. Strain out the crushed green cardamom pods. Stir in the saffron threads.

Beat the egg yolks and sugar until thick and pale. Slowly reheat the infused milk and whisk a bit into the egg yolks to temper them. Pour the egg mixture into the milk and return the pan to a low heat. Stir until the custard is thick enough to coat the back of a spoon. Take care not let it boil or you'll get scrambled eggs.

Remove the pan from the heat and continue to stir until it has almost cooled. Whip the whipping cream and fold it into the custard. Add the ground cardamom. Freeze in an ice cream maker according to the manufacturer's instructions.

That's a wrap on my offering for the letter 'i'. The group will be back in two weeks with recipes with the letter 'j'.

The Alphabet Challenge So Far...

My posts are below with links to everyone else's recipes. I skipped letter 'F' apparently. Enjoy!

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Jolene Martinelli
Jolene Martinelli
Apr 24

There's actually a saffron farm in New Hampshire that I've been meaning to get up to. I love your tradition and I love any excuse to break out my ice cream maker attachment!


Karen Kerr
Karen Kerr
Apr 24

I completely love the ice cream tradition in your family. I have memories of my dad always wanting and ice cream cone whereever we went. I guess that might be why he loved Italy so much! Love your adventurous flavor combo too!


Apr 24

Totally understand that ice cream is not just a dessert but a destination. Whenever we are with my son in Montreal, we can walk miles to try out a different ice cream place. It's almost as though he is trying to tell us that we need to burn some calories before we can enjoy exotic flavours. As for saffron and cardamom ice cream, love it.


Apr 24 now you have me on a mission to make a saffron ice cream this summer. I might have to play around with some flavors to find a good combo that works. Yours sounds wonderful!!! The perfect ice cream for a fun ice cream night with friends!


Wendy Klik
Wendy Klik
Apr 24

I love the flavor profile of this ice cream Cam.

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