Cardamom Ice Cream with Plums and Pistachio Granola


Plums are here! This ice cream combo is unique, but perfectly paired. Floral cardamom-honey ice cream tastes amazing with roasted plums and salty, pistachio granola.

Plums are so good right now! So let me tell you how I came up with this ice cream, plum, granola combo.


I actually created this cardamom ice cream a few years ago. I came up with this at a time when I was experimenting a lot with Indian food, hence the cardamom-infused flavor. One major tweak I made to this recipe is the amount of the time the cardamom pods steep in the ice cream base. I decided to cut way back on the time as the cardamom begins to impart a bitter flavor the longer it steeps. It just gets a little overwhelming and unpleasant. I think the ice cream lightly infused with cardamon and sweetened with floral honey is so delicious and unique in flavor.


This cardamom-honey ice cream is complimented so well by the plums and granola. The buttery roasted plums provide great acidity to cut through the rich, floral ice cream. The salty-sweet pistachio granola is another great flavor component, and also brings some much-desired crunch. Disclaimer: This granola is addictive! Don’t say I didn’t warn you. It’s also loosely based on a granola recipe from Eleven Madison Park, so it’s almost fancy. I hope some of you out there give this less-than-typical combination a try, otherwise, each element is so delicious and versatile, you can just cook up your favorite part!


Cardamom-Honey Ice Cream with Roasted Plums & Pistachio Granola  cardamom-honey-ice-cream,-pistachio-granola,-roasted-plums PrintServes: 8Ingredients

  • 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
  • ½ cup old fashioned rolled oats
  • ⅓ 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
  • 4 ripe plums (I prefer red), halved and pitted
  • 1 tbsp butter, melted
  • 1 tbsp light brown sugar
  • Pinch of kosher salt


  1. 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. 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. 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. For the granola, preheat oven to 225°F and line a baking tray with a silpat or parchment.
  5. 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 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. For the plums, preheat oven to 375°F. Line a baking tray with a silpat or parchment.
  8. Toss halved plums in butter, sugar and salt. Place on baking sheet, cut side down.
  9. 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.
  10. To serve, scoop ice cream into bowl and top with chopped plums and granola.