Food & Cooking Recipes Dessert & Treats Recipes Rose-Geranium-and-Cardamom Ice Cream Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jake Stangel Prep Time: 20 mins Total Time: 3 hrs Servings: 8 Rose-geranium leaves infuse this ice cream with a wonderful floral aroma and citrus-herb flavor. Ingredients 3 cups heavy cream 1 ½ cups whole milk ¾ cup rose-geranium leaves (½ ounce) ⅓ cup green cardamom pods 6 large egg yolks ¾ cup sugar ¼ teaspoon kosher salt Roasted Peaches, for serving Perry's Almond Cookies, for serving Directions Combine cream, milk, geranium leaves, and cardamom pods in a saucepan; cook over medium-high heat, stirring occasionally, until mixture is scalding hot (do not let simmer), about 2 minutes. Remove from heat. In a large heatproof bowl, whisk yolks with sugar and salt until smooth and pale. Whisking constantly, ladle half of cream mixture into yolk mixture, a little at a time, until combined. Whisk yolk-and-cream mixture back into saucepan with remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon and a thermometer registers 180 degrees, 5 to 7 minutes. Pour custard through a medium-mesh sieve into a bowl set in an ice-water bath. Let cool completely, stirring frequently, about 10 minutes. Churn custard in an ice cream maker (following manufacturer's instructions) until it has texture of soft-serve ice cream. Freeze in an airtight container until firm, at least 4 hours and upto 1 month. If ice cream is frozen solid, transfer to refrigerator to let soften slightly before serving, about 20 minutes. Serve, with peaches and cookies. Rate it Print