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Dessert
Cardamom Caramel Sauce
By: Ryan Nordheimer
The ultimate ice cream sauce has got to be caramel sauce. To elevate it, some freshly ground cardamom brings a lovely floral note that complements all Tillamook Ice Cream flavors so well.
20MINserves 4
Ingredients
1 cup granulated sugar
1⁄3cup water
1⁄2cup heavy cream
1⁄2tsp kosher salt
2 tsp vanilla extract
1 tsp fresh ground cardamom
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Add the sugar and water to a heavy-bottomed medium saucepan. Heat over medium heat, stirring to dissolve the sugar, until the mixture starts to bubble.
When boiling the sugar to make the caramel, don’t stir it or that will encourage crystallization.
Stop stirring. Increase heat to medium-high. Continue to boil until the caramel starts to turn a light brown color, about 8 minutes. Reduce heat to low and continue to cook until the caramel turns a deep amber.
Off heat, carefully stir in the butter and then the cream. Bring mixture back on the heat over medium-high. Boil until the caramel registers ~240F on a cooking thermometer, about 2-3 minutes.
Stir in the salt, vanilla, and cardamom. Transfer to a heatproof container with a lid. Refrigerate until cool and then use on your favorite Tillamook ice cream.
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Meet the chef
Ryan Nordheimer
From classic favorites to bold new ideas, Ryan's recipes reflect his deep love for baking. Whether it’s a show-stopping cake for a special occasion or sharing tips for baking at home, Ryan’s content connects with both seasoned bakers and beginners. He’s built a strong following on social media, where his cakes often go viral for their intricate details and innovative presentations. Through his work, Ryan encourages others to embrace their own creativity in the kitchen, showing that with the right guidance anyone can bake impressive and delicious cakes.
