Vegan Cardamom Ice Cream

This is how I googled the notion, and you wouldn't believe how many recipes came up.  Well, you would if that's how you got here.  I thought this was going to be another thing I had to make up on my own, but it's out there.

Without eggs, this recipe comes together super fast.  It's a lot like making masala chai, and there were many recipes for masala chai ice cream made this way on the recipe search.  Steep the cardamom in the hot coconut cream mixture, chill, then process in the ice cream maker.  No middle step of tempering egg yolks or concerns that it will curdle.

Aside from being vegan, this is also KLP pareve.  That was important, since I was making a meat meal.  I got to break out my homemade vanilla and cinnamon extracts too.  So much fun to see the self-isolation projects getting used.

This is insanely high in saturated fat.  Scoop small portions.  I questioned whether it was too unhealthy to be on this blog.  But, well, we all need comfort food right now.  At least taxes aren't due today.  Portion control and all things in moderation.

1 15 oz can full-fat coconut milk
1 15 oz can coconut cream
3/4 C light brown sugar, lightly packed
8 green cardamom pods
1/2 tsp ground cardamom
1 tsp vanilla extract (or 1/2 vanilla and 1/2 cinnamon)

1.  In a medium saucepan, warm coconut milk and cream until fluid.  Crack cardamom pods and add, with seeds, to pot.  Also add ground cardamom.  Bring to a boil, stirring frequently.

2.  Stir in sugar until dissolved.  The mixture will turn a lovely light caramel color.  Remove from heat and stir in extract.  Allow to steep for 20 minutes.

3.  Strain mixture through a sieve to catch pods and the larger seeds.  Discard and chill mixture to refrigerated temperature, about 3 hours.

4.  Run through ice cream maker to soft-serve consistency.  Pour into freezing container.  Freeze until firm, about 4 hours, raking with a fork every hour to maintain texture.

Makes about 1 quart, 8 servings

Difficulty rating  π