I found this cardamom ice cream recipe yesterday, longing to use some cardamom in something sweet and delicious. Since my family is lactose intolerant, I usually search for vegan dessert recipes. It was easy to adapt this one, though completely experimental. I used my KitchenAid Artisan Series 5-Quart Mixer and the Ice Cream Maker Attachment. Having the ice cream maker attachment in my freezer means that instead of buying ice cream, I can make my own. Also, the effort to reward is HUGE, and keeps me from having a steady supply of superfluous calories at hand. Speaking of calories, I may use less sugar next time, and cut the sugar down to 1/4 or 1/3 cup.

Vegan Cardamom Vanilla Ice Cream

1 (13.5 oz) can coconut milk (full fat)
1.5 oz almond milk
8 cardamom pods, crushed
1 vanilla bean pod, slit open
1/2 cup sugar
1/8 tsp ground cardamom
1/8 tsp kosher salt

In a saucepan, combine the crushed cardamom pods and slit vanilla bean with the milks, and heat until boiling, stirring occasionally, and then let sit off of the heat for 20 minutes.

Strain the pods and the vanilla bean from the milk. Scrape the vanilla specks out of the vanilla bean and into the milk, and add the sugar, kosher salt, and ground cardamom. Let cool for at least 30 minutes in the fridge.

Use the instructions for your ice cream maker for the rest.

Enjoy, and let me know if you try it!