Can I make ice cream without an ice cream machine?

Yes, you can. Although the process is more tedious and time-consuming, the end result is similar to an ice cream made in an ice cream machine. Instructions: Chill the Mixing Bowl: Place a large mixing bowl in the freezer for about 15-20 minutes before starting. This will help keep the ingredients cold during the mixing process. Prepare the Ice Cream Base: In a separate bowl, whisk together the raw cream (or heavy cream), raw milk (or whole milk), sugar, and vanilla extract until the sugar is fully dissolved. Ensure that all ingredients are well combined. Incorporate Air: Take the chilled mixing bowl out of the freezer and pour the ice cream base into it. Using an electric mixer or a whisk, beat the mixture on medium-high speed for about 3-5 minutes. The goal is to incorporate as much air as possible into the mixture to create a light and creamy texture. Freeze and Stir: Transfer the mixture into a freezer-safe container with a lid. Place it in the freezer and let it freeze for about 1-2 hours until the edges start to firm up. Stir and Break Up Ice Crystals: Take the container out of the freezer and use a spatula or whisk to vigorously stir and break up any ice crystals that have formed. Pay extra attention to the edges and the bottom of the container. This step helps prevent the formation of large ice crystals, resulting in a smoother ice cream texture. Repeat and Freeze: Return the container to the freezer and repeat the stirring process every 30 minutes for the next 2-3 hours. Breaking up the ice crystals periodically will ensure a creamier consistency. Be patient and persistent with the stirring! Final Freeze: After the last stirring session, let the ice cream freeze undisturbed for an additional 2-4 hours or until it reaches your desired consistency. The longer it freezes, the firmer it will become. Enjoy Your Homemade Ice Cream: Once the ice cream has reached the desired consistency, it’s ready to be enjoyed! Scoop it into bowls or cones and savour the fruits of your labour. Tips: For added creaminess, you can whip the heavy cream separately until soft peaks form before incorporating it into the ice cream base. Remember to cover the container tightly to prevent unwanted odours or freezer burns.

How do I make candied orange?

Start by making a simple syrup. Mix 250g of water with 150g of cane sugar in a pan. Put the pan on medium heat and stir constantly until the sugar dissolves completely. Wash and peel an orange (if you only want to use the peels) or thinly slice it. Add the orange slices/peels to the syrup and let it simmer for about 30 minutes or until the oranges become a bit translucent and the sauce is thicker and sticky. Remove the oranges from the syrup and lay them on some parchment paper to cool off and dry. Use them for decoration or chop them up finely and add them to your recipes. Don't throw the orange syrup you made. Use it on pancakes or ice cream, or maybe mixed in a nice cup of hot chocolate.

Pistachio and Cardamom Ice Cream with Candied Orange

Name: Pistachio and Cardamom Ice Cream With Candied Orange
Prep time: 30 min
Cook time: 15 min
Total time: 435 min
Ingredients: 150 g shelled pistachios ((approx. 1 cup)); 250 g cane sugar (I used unrefined) divided in 3 ((approx. 1 cup)); 2 tsp cardamom pods; 1 large orange (I only used the peel, but it can be used whole); 450 ml whole milk ((approx. 1 7/8 cups)); 400 ml heavy cream/double cream ((approx. 1 2/3 cups)); 5 eggs (3 whole eggs and 2 yolks); 250 ml water (for the simple syrup) ((approx. 1 cup)); 1 tsp vanilla extract; 2 tbsp orange extract ((divided in half)); 1/2 tsp almond extract ((optional))

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Experience the ultimate sweet indulgence with an irresistible pistachio and cardamom ice cream with candied orange. This creamy frozen delight takes your taste buds on a captivating journey, blending the nuttiness of pistachios with the exotic aroma of cardamom and freshness of oranges. With each spoonful, savor the creamy texture and bold flavors that transport you to a world of oriental culinary pleasures. The combination of crunchy pistachios, aromatic cardamom, and the citrusy sweetness of candied oranges creates a harmonious symphony of flavors that is both luxurious and refreshing. Treat yourself to this delectable dessert, and let your senses be allured by bold flavours in this pistachio ice cream recipe.

A scoop of pistachio ice cream in a waffle cone, served on a plate next to 2 slices of candied oranges and sprinkled with pistachio chunks and candied orange bits.

If you are bored of the same old classic ice cream recipes, then this pistachio and cardamom ice cream with candied orange is for you. So grab your ice cream maker and let’s have some fun making a delicious ice cream.

Why Are You Using Cardamom in This Pistachio Ice Cream Recipe?

Cardamom, originating from the Middle East and India, is a spice renowned for its unique and aromatic flavor. It possesses a warm, slightly sweet and spicy taste, with hints of citrus, mint, and herbal undertones. The flavor profile of cardamom can be described as bold and exotic, adding a beautiful fragrant dimension to any sweet dish.

Cardamom pairs exceptionally well with pistachios and oranges due to its complementary flavors. The warm and aromatic notes of cardamom enhance the nuttiness of pistachios, creating a harmonious combination. Additionally, cardamom’s citrusy and herbal undertones align beautifully with the natural sweetness and acidity of oranges, resulting in a balanced flavor profile.

Fun facts about cardamom:

Is one of the world’s most exotic spices, alongside saffron and vanilla.
Is one of the world’s oldest spices.
Belongs to the same botanical family as ginger and turmeric.
Can have amazing medicinal properties.

Why Are You Using Candied Oranges in This Pistachio and Cardamom Ice Cream Recipe?

I incorporate candied oranges into the pistachio and cardamom ice cream to introduce a contrasting texture and add a burst of vibrant sweetness. The candied oranges provide a chewy and sticky element that complements the smooth and creamy texture of the ice cream. Additionally, the natural citrus flavors of the candied oranges harmonize with the aromatic cardamom and enhance the overall taste profile of the dessert. The combination of the candied oranges with the pistachios and cardamom creates a delightful frozen dessert.

Close-up of a scoop of pistachio ice cream served in a waffle cone and topped with candied oranges, and pistachio chunks

Can I Replace The Candied Orange With Something Else?

Yes, you can get creative with the flavours and textures. Although I recommend using the candied oranges, it is a personal choice. You can keep it simple and replace it with some orange zest or toasted crunched pistachios. Also, you can replace the oranges with any other citrus fruits, like lemon or lime (be cautious with lime though, as the peel can add bitterness to the ice cream).

How to Make The Pistachio and Cardamom Ice Cream With Candied Orange:

Start by making a simple syrup for the candied oranges.

In a medium saucepan, combine sugar with 250ml of water.
Cook the syrup on medium heat while constantly stirring with a whisk.
Once the sugar has fully dissolved add the peel from one orange. (I like to peel it in long, thick strips)
Bring it to a gentle boil and turn it down to a low heat.
Let it gently simmer for about 30 minutes or until the syrup seems thick and sticky and the orange peel change colour and becomes a bit translucent.
Take the orange peels out on a plate or a small baking sheet and leave them to cool off.
Add a tablespoon of orange extract to the leftover syrup. Stir well and put it aside. You will use the syrup in the ice cream mixture later on, so don’t throw it away.

A photo collage with the process of making candied orange

Start preparing the ice cream base.

In a medium saucepan combine the milk, heavy cream and 1/4 cup of the sugar (50g).
Bring the mixture to a boil.
Meanwhile, mix the shelled pistachio with the remaining sugar and blend in a food processor until finely grind. Careful not to turn it into butter though.
Add the mixture to the milk and stir well.
Crush the cardamom pods slightly and add them to the milk mixture. If you use vanilla pods instead of vanilla extract, now it’s the time to add them.
Stir occasionally making sure not to over boil the mixture.
Turn the heat off and put a lid on the pan.
Leave the mixture to infuse all the aromas for 10-15 minutes.

A photo collage of the process of preparing the pistachios and cardamom pods for the pistachio and cardamom ice cream.

In the meantime, whisk the eggs and the egg yolks in a medium bowl.
Now it’s time to strain the milk mixture through a fine mesh sieve.
Gradually pour the milk in the egg mixture, stirring constantly. Make sure you take your time and incorporate the hot mixture a little bit at a time, to avoid cooking the eggs.

A photo collage of the process of making pistachio and cardamom ice cream

Once it’s all mixed together, pour the mixture for a second time in a saucepan and cook it on low heat.
Stir continuously to avoid sticking to the bottom of the pan. Cook until you reach a thin custard consistency (no more than that). This takes about 5 minutes.
Take the pan off heat and let it come to room temperature.
Stir in the remaining orange extract, 1 tsp vanilla extract and 1/2 tsp almond extract.
Add the orange syrup you have set aside and mix well.
Put the finished ice cream mixture for 2 hours or more in the fridge.

A photo collage of the process of making ice cream

Chop the candied orange slices into small pieces. Reserve some thinly sliced bits for decoration (optional).
Take the freezer bowl of your ice-cream machine out of the freezer.
Put the freezer bowl in your ice cream machine and turn it on.
Take the ice cream mixture out of the fridge and pour it in the ice cream machine while it’s on.
Churn the ice cream for about 25 minutes. About 10-15 minutes in, add the candied orange pieces in.
The ice cream would have increased in volume and look like a soft serve ice cream.

Ice cream churning in an ice cream machine

Transfer the ice cream in to a freezer-safe container and put it in the freezer for about 4hrs or overnight.
Scoop out the ice cream for serving.
Decorate with some thinly sliced candied oranges or some toasted bits of pistachio for a satisfying crunch.
Serve and enjoy!

Can I Make The Pistachio and Cardamom Ice Cream Without an Ice Cream Machine?

Yes, you certainly can. It’s more laborious and time consuming but it can be done. I have written step-by-step instructions on how to do this in my raw milk and cream vanilla ice cream recipe.

Also, check-out this refreshing raw milk blackberry and lemon ice cream.

What Are The Ingredients Of This Pistachio And Cardamom Ice Cream?

Ingredients needed for pistachio and cardamom ice cream with candied orange recipe, laid on a table

Whole milk
Heavy cream/Double cream
Shelled pistachios
Cardamom pods
Large orange
Caster sugar
Eggs
Water
Vanilla extract
Orange extract
Almond extract (optional)