Orange Blossom, Cardamom & Pistachio Ice Cream

More experiments with exotic flavors in ice cream! This one is the floral orange blossom water rooted with cardamom and texturized with crushed pistachio. I imagine this would do well dropped into a glass of champagne, too.

Chapters
0:00 Recipe Intro
0:36 My ice cream custard ratio
0:50 Ingredients for orange blossom & cardamom ice cream
1:40 Heating all ingredients together instead of tempering eggs with hot milk
3:13 When to add vanilla extract & orange blossom water
3:43 Using Kitchenaid Ice Cream Bowl attachment
4:10 When to add crushed nuts to ice cream

Orange Blossom Cardamom & Pistachio Ice Cream

with Goat Milk Powder

Ingredients
3/4 cup sugar
1 tsp ground cardamom (or 6-10 cardamom pods)
2 eggs (or up to 3 egg yolks)
3 cups milk
3 tbsp goat milk powder, sifted
1/2 tsp vanilla extract
3 tbsp orange blossom water 1/3 cup crushed pistachio

Recipe summary: combine sugar, cardamom, eggs, milk, and goat milk powder into a saucepan over low heat. Whisk until eggs are fully combined, for one full minute. Slowly increase the heat every few minutes, until sugar is dissolved. Continue whisking regularly and increase heat to medium. There should be no bubbles or simmering. To test custard doneness, custard should coat the back of a metal spoon. Remove from heat and stir in orange blossom water and vanilla extract. Let cool for 4 hours or overnight. Churn as usual and add pistachios in last few minutes of churning.