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Our cookbook giveaway and recipe series usually run through four recipes, but I couldn't resist sneaking in this last one from Sweet Cream and Sugar Cones. And I'm glad I did, because this is my new favorite ice cream flavor. This is the flavor that has me kicking myself for not thinking of it first.
Why I Picked This Recipe: It's full of flavor and subtle all at once. Steeping cardamom pods in cream brings out all their layers of flavor, which are heightened by the citrus and bitter notes of the orange zest. Lots of ice creams are best served alongside some other dessert; this is fantastic enough to ride solo.
What Worked: This recipe is aces. Straight out of the churn it's simply the best soft serve I've ever eaten—unbearably light and full of orange flavor. (Cara Cara, by the way, is just a less common variety of navel orange; you'll find navels almost everywhere.)
What Didn't: My only complaint is the extra step of tempering the eggs. This recipe calls for heating the cream and milk to infuse the cardamom pods, then reheating it and tempering eggs. You really don't have to go through that fuss because the cream has cooled enough after steeping to not scramble the eggs.
Suggested Tweaks: Instead, whisk your egg yolks and sugar directly in your saucepan with the cooled cream, then cook the custard all at once. It'll come together in half the time and you won't need to ladle hot cream back and forth.
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Win a Copy!
Thanks to the generous people at Ten Speed Press, we're giving away five (5) copies of Sweet Cream and Sugar Cones this week. All you have to do is tell us about your favorite ice cream flavor in the comments of our giveaway post. The standard Serious Eats contest rules apply.
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