Almond Cardamon Ice Cream

I love the unique flavor and fragrance of cardamon but never know what to do with it. After recently seeing a recipe for a lemon cardamon cake and attempting to make a version of it myself (it didn’t turn out as well as I’d hoped) I decided to do something I know I do well instead of bake – make ice cream. I decided against lemon for the ice cream and went with almond instead. I think it was a good choice. The almond extract complements the floral flavor of the cardamon without overpowering the delicate nature of the spice.

Almond Cardamon Ice Cream

1 tsp almond extract
2 tsp ground cardamon
2 cups half and half
2 cups whole milk
1/2 cup fine sugar

Mix all ingredients together in a large bowl (I use a 4 cup glass measuring cup because it has a pour spout) until the sugar is dissolved. Pour base into ice cream maker according to the machine’s instructions and churn until set. Pour finished ice cream into a freezer proof container (I use Pyrex now because the glass stays colder and doesn’t impart other flavors) and freeze for at least 3 hours before serving.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
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