I am ALL about fall right now. I decorated our apartment with mini pumpkins. I pushed all my sundresses to the back of the closet and pulled out my new boots. I’m planning a scenic drive for A and me around western Pennsylvania so that we can see all the beautiful leaves.
But I am not ready to say goodbye to ice cream.
What flavors make you think of fall? Cinnamon is a pretty obvious choice, but over the past few years I’ve become obsessed with cardamom. This ice cream is so simple – I just took my favorite ice cream base and added some ground cardamom – and it’s a perfectly good excuse to keep eating ice cream even though temperatures are dipping.
Cardamom Ice Cream
3/4 cup sugar
2 cups heavy whipping cream
1 cup whole milk
1/2 tsp vanilla extract
3/4 tsp ground cardamom
Note: You will need an ice cream maker for this recipe. I used (and highly recommend!) this Donvier ice cream maker.
Freeze the canister of your ice cream maker overnight.
In a large bowl, whisk the eggs for about 2 minutes until light and fluffy. Whisk in the sugar a little bit at a time, then whisk for 1 minute once all the sugar is added. Add the cream, milk, vanilla, and cardamom and whisk until combined.
Assemble your ice cream maker with the pre-chilled canister. Add the ice cream mixture to the canister of the ice cream maker and churn according to your ice cream maker’s directions.
If not eating immediately, transfer the ice cream to a loaf pan, cover with foil, and store in the freezer.
Ice cream base adapted from Ben & Jerry’s Homemade Ice Cream & Dessert Book.