Gluten-Free Recipes

Coconut! Cardamom?

I had a food fantasy yesterday, in the middle of my Monday workday.  My fantasy involved four things: me, my uber comfy Santa pajamas, a bowl of made-by-me ice cream, and my electric blanket.  I fantasized all the way home and skipped dinner to get my ice cream going.  I had all the fixins for coconut cardamom ice cream so  I thought I’d give it a go.  I like cardamom ice cream!  At least, that’s what I told myself… for as long as I could.

So as it turns out, I’m not a big fan of cardamom in ice cream.  Even with a coconut camouflage, I just couldn’t get into it.  Of course, I didn’t know the extent of my dislike until I was situated deep within my electric blanket, with my Santa pajamas on, watching a movie.  All things considered, at that point, by life was pretty wonderful, so the  ice cream wasn’t such a tragedy.

I used an ice cream recipe that contains a cornstarch thickener rather than egg yolks.  The eggy taste is a little overpowering.  I think the cornstarch lets more of the other flavors through.

Coconut Cardamom Ice Cream

Print this Recipe!

1 cup coconut milk

1 1/2 cups half and half or milk

1/2 cup sugar

6 cardamom pods

pinch of salt

1/2 teaspoon vanilla extract

3 Tablespoons cornstarch

1. Put all of the coconut milk, 1 cup of half and half, sugar and salt into a sauce pan. Over medium- low heat.

2.  Lightly crush  cardamom pods with the bottom of a heavy sauce pan.  Pods should be  opened slightly to reveal seeds.  Place whole pods in warming milk.  Just as milk begins to boil, remove from heat and cover.  Steep pods in milk for ten minutes.

3.  In the mean time,  add cornstarch to remaining 1/2 cup of half and half.  Stir, trying to remove any lumps from the mixture.

4.  After steeping period, remove cardamom pods and return the milk to a medium- low flame.  Add the cornstarch mixture and vanilla.  Milk will thicken substantially as it comes to a boil.  Stir on low for about 1 minute after it boils to thicken it substantially.

5.  Strain the mixture and place into a bowl over and ice bath.  Stir until the mixture is completely cool.  You can also place it in the fridge for at least and hour.

6.  After mixture is cool, follow manufacturer’s instructions to operate ice cream machine.

I think next time I have an ice cream fantasy that involves comfort and indulgence, I’ll try chocolate peanut butter ice cream.  Maybe chocolate chip cookie dough….. extra extra cookie dough.  I’ll just stay away from spicy ice cream, which I conclude, is just as odd as wearing Santa pajamas in late January (and all year round).