Cardamom Ice Cream

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First things first. If you’ve read enough of my recipes, you know I’m cardamom obsessed. So it’s no surprise I am sharing this cardamom ice cream as my inaugural ice cream post.

But there’s more to this ice-creamy story than my love for cardamom. I’ve done some serious deep-dive work into the world of ice cream. I dedicated a year plus to my own research and learnings. I guess you could call me an ice cream scientist.

Back in 2018, my spouse was looking into our make-shift pantry and saw a boxed ice cream maker from when we got married years before. He said “Are you ever going to use that?” And I immediately said “Yes” and took it out. And it basically lived on our dining table the rest of the year, and then some.

I made ice cream nearly every week! I am not even kidding. Sometimes a few batches in a week. But as ice cream-obsessed as I was, I learned tricks and tips that helped me perfect it when it comes to flavor, texture and how to serve. It was a fun, delicious journey. And now I get to share that with you!

This particular flavor is new to my repertoire. But I know the flavors well. I added orange blossom water to mine, but it can be optional if you’re not so much a floral fan. It’s subtle, but I’ve met folks who can’t handle even a smidge.

This ice cream would go well with a berry or pear crumble or crisp. But it also stands on its own! It’s so nice. So without further adieu, I present to you this delightful cardamom ice cream!