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Gelato al Arancio e Cardomomo

Orange-Cardamom Ice-Cream


  • 2 ½ cups heavy cream (whipping) , 35%

  • 2 cups milk

  • Zest stripped from 2 large oranges

  • 1 tsp freshly ground cardamom

  • 5 large egg yolks

  • ¾ cup granulated sugar

  • ¼ tsp kosher salt

To serve the ice cream:

  • 1 cups fresh berries in season such as raspberries, strawberries, blueberries, etc, left whole or sliced if too large


In a medium sized saucepan, combine the cream, milk, orange zest , cardamom and ½ cup of sugar. Heat mixture just to a boil over moderate heat, stirring occasionally. Meanwhile in a bowl, whisk the egg yolks with remaining ¼ cup of sugar, and salt.

Slowly pour hot cream mixture in a thin stream into the egg mixture, whisking as you pour. Return the mixture to the saucepan, cook over moderately low heat, stirring constantly with a heat-resistant plastic whisk or wooden spoon until the custard reaches 175F and lightly coats the back of the spoon. Do not let boil !

After cooking, strain into a bowl. Cool custard immediately in an ice bath, stirring constantly. Cover and refrigerate the custard for at least 4 hours, or preferably overnight.

Freeze custard in an ice cream maker according to manufacturers’ instructions. Transfer the ice cream to a plastic container or stainless steel container and freeze until scoopable.

To serve, place 2 to 3 scoops of gelato into parfait glasses with fresh berries and serve immediately.

Yield: 6 Servings


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