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.