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Honey Cardamom Ice Cream with Roasted Plums & Pistachio Granola

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  • Author: Sabrina Russo
  • Total Time: 3 hours
  • Yield: 1 quart ice cream, 8 servings 1x


This honey cardamom ice cream is a unique floral treat which is complimented perfectly by roasted plums and salty, pistachio granola.



Ice cream:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 tbsp green cardamom pods, cracked
  • ½ cup light to medium honey (I used orange blossom)
  • Dash of salt
  • 6 egg yolks
  • ¼ cup sugar
  • ½ tsp vanilla extract

Pistachio granola:

  • ½ cup old fashioned rolled oats
  • 1/3 cup pistachios, roughly chopped
  • 3 tbsp maple syrup
  • 2 ½ tbsp light brown sugar
  • 2 ½ tbsp. extra virgin olive oil
  • ½ tsp kosher salt
  • Fleur de sel, for sprinkling

Roasted plums:

  • 4 ripe plums (I prefer red), halved and pitted
  • 1 tbsp butter, melted
  • 1 tbsp light brown sugar
  • Pinch of kosher salt


  1. Steep cream base: Combine cream, milk, cardamom, honey and salt in a medium saucepan. Warm over medium heat until mixture comes to simmer. Cover and remove from heat. Allow mixture to steep about 5-10 minutes or until the cardamom flavor is apparent, yet subtle. Remove the cardamom, using a spider or slotted spoon. If you allow the mixture to steep too long, it will become bitter.
  2. Cook ice cream: Place a sieve over a large bowl and set aside. Bring cream mixture back to a simmer over medium heat. Beat egg yolk and sugar until combined. Temper eggs by spooning about 2-3 ladlefuls of the cream mixture into the yolk mixture while constantly whisking. Reduce heat to medium-low and slowly pour egg mixture into cream mixture, whisking constantly. Continue to whisk for about 3-5 minutes or until custard is thick enough to coat the back of a spoon.
  3. Cool & freeze ice cream: Remove from heat. Pour ice cream base through the sieve into the bowl to remove any lumps. Stir in vanilla. Cool to room temperature. Chill in fridge at least 4 hours or up to 24 hours. Freeze using an ice cream machine according to manufacturer’s instructions. Let set completely in freezer. Enjoy.
  4. Prep for granola: Preheat oven to 225°F and line a baking tray with a silpat or parchment.
  5. Mix granola: Combine syrup, sugar, oil and salt in a bowl. Microwave for about 30-60 seconds or until sugar is dissolved. Place oats and pistachios on tray and toss to coat in maple mixture.
  6. Bake: Bake for a total of 2-3 hours, stirring every 20 minutes, or until maple mixture has thickened to just coat the oats and nuts. Push granola into a tight bunch to encourage clusters to form. Lightly season with fleur de sel. Cool to room temperature. Store in the fridge.
  7. Prep for plums: For the plums, preheat oven to 375°F. Line a baking tray with a silpat or parchment.
  8. Bake plums: Toss halved plums in butter, sugar and salt. Place on baking sheet, cut side down. Bake for approximately 10-15 minutes, or until softened and beginning to release juices. Peel and discard skin. Chop and combine with any juices from the baking tray.
  9. Serve: Scoop ice cream into bowl and top with chopped plums and granola.
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Dessert
  • Method: Simmer, Freeze, Roast
  • Cuisine: American, Indian


  • Serving Size: 1/2 cup ice cream + 1 1/2 tbsp granola + 1/2 pear
  • Calories: 466
  • Sugar: 37.2 g
  • Sodium: 259.8 mg
  • Fat: 29 g
  • Saturated Fat: 12.4 g
  • Carbohydrates: 43.8 g
  • Fiber: 1.5 g
  • Protein: 9.8 g