Vanilla Cardamom Ice Cream

You can never have too many side dish recipes, so give Vanilla Cardamom Ice Cream a try. One serving contains 231 calories, 3g of protein, and 24g of fat. This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe serves 4 and costs 83 cents per serving. A mixture of alcohol free vanilla flavor, coconut milk, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. 141 person were glad they tried this recipe. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes approximately 9 hours. It is brought to you by The Candida Diet. With a spoonacular score of 37%, this dish is not so awesome. Grilled Cardamom-Scented Pineapple with Vanillan Ice Cream, Vanillan ice cream (plus a coffee and vanillan ice cream dessert), and Vanilla Sugar Cookie Dough Ice Cream and Ice Cream Maker Giveaway are very similar to this recipe.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

With the bottom of a sauce pan, crush the cardamom pods to open. Separate the seeds from the pod shells, reserving the pod shells. Grind the seeds with a mortar and pestle, spice grinder or coffee grinder. Set the ground seeds and the pod shells aside.Split the vanilla bean in half lengthwise. Place the bean cut sides up and with the back of a knife, scrape out the seeds the entire length of the bean. Set the seeds and the pod aside.In a sauce pan, add coconut milk, vegetable glycerin, powdered stevia, ground cardamom seeds and pods, vanilla seeds and pod and salt. Stir to combine. Bring the cream mixture to a simmer, remove from heat, and steep for 30 minutes. Strain the cream mixture into a bowl through a fine mesh sieve, pressing to extract the liquid, ground cardamom and vanilla seeds. Place the bowl of cream mixture into the refrigerator and chill for 3 to 4 hours.Pour the cream mixture into an ice cream maker and follow manufacturers instructions. Churn until the ice cream is set, about 20 minutes. Place the ice cream in an airtight container and freeze for about 3 to 4 hours. Serve.

 

Step by step:

1. With the bottom of a sauce pan, crush the cardamom pods to open. Separate the seeds from the pod shells, reserving the pod shells. Grind the seeds with a mortar and pestle, spice grinder or coffee grinder. Set the ground seeds and the pod shells aside.Split the vanilla bean in half lengthwise.

2. Place the bean cut sides up and with the back of a knife, scrape out the seeds the entire length of the bean. Set the seeds and the pod aside.In a sauce pan, add coconut milk, vegetable glycerin, powdered stevia, ground cardamom seeds and pods, vanilla seeds and pod and salt. Stir to combine. Bring the cream mixture to a simmer, remove from heat, and steep for 30 minutes. Strain the cream mixture into a bowl through a fine mesh sieve, pressing to extract the liquid, ground cardamom and vanilla seeds.

3. Place the bowl of cream mixture into the refrigerator and chill for 3 to 4 hours.

4. Pour the cream mixture into an ice cream maker and follow manufacturers instructions. Churn until the ice cream is set, about 20 minutes.

5. Place the ice cream in an airtight container and freeze for about 3 to 4 hours.

6. Serve.

Nutrition Information:

covered percent of daily need