Homemade Cardamom Ice Cream

Look at those flecks!!

Homemade ice cream seems like the perfect recipe for a first post on a new food blog. It will let readers know that I obviously have good taste, as ice cream is the best food, and that I am fun and do not take this too seriously. Food is supposed to be fun, and full of love, and this ice cream is just that. This particular recipe will also give you a peek into my nutritional views, as this recipe is full of good fats, made with a wholesome sweetener, and contains raw milk and eggs. Yep, I said raw milk. If that turns you off, you can make this with pasteurized milk, but just know that it won't be quite as delicious or nutritious. Also just know that I love raw milk and use it a lot, so you're going to have to just be ok with that.

Even though ice cream is a sweet/dessert/treat, I am a big advocate of its place in a whole foods diet because of the great source of good fats, which we need for hormone balance,  as well as vitamin K2 and calcium for your bones. It is also a great way to get raw eggs in your diet, providing brain-powering choline and more vitamin K2. Most folks don't need to eat dessert everyday, but when a treat is in order, I think homemade raw milk ice cream is a pretty fantastic choice. Especially when you add in cardamom, a spice known for improving digestion.




















This particular ice cream recipe was inspired by a cardamom ice cream my partner and I had that we just fell in love with. He and I frequently make homemade ice cream, especially in the summer, and we knew we needed to make this flavor ourselves. It turned out so amazing and tasty, I knew that it needed to be my first
entry on my new blog. Please enjoy!

Cardamom Ice Cream
Makes ~2 pints

2 cups heavy cream, preferably raw
1 cup whole milk, I always use raw!
3 egg yolks
1 vanilla bean, scraped, or 2 tsp vanilla extract
1 Tbs cardamom powder
1/2 cup maple syrup
Pinch sea salt

Combine the cream, milk, egg yolks, vanilla, cardamom, maple syrup and sea salt in a blender.
Blend until smooth.
<You might be thinking this will be too much cardamom, but you'd be wrong. It's perfect!>

Transfer to your ice cream maker and proceed according to your machine's directions.
Eat immediately once frozen or stick in the freezer to firm up for an hour or two and then serve.

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