I made ice-cream again! We’re kind of having a heatwave in London at the moment. Yes, mid to high 20’s (Celsius) in the UK is considered a heatwave, I guess because we really are not prepared for such sweltering temperatures. There are no fans or air-conditioning units in my house :(. So the only solution, really, is ICE-CREAM! I just took my keto chocolate ice-cream recipe from before, and left the cocoa out. I also decided to add some extra vanilla and crushed cardamom, for a nice flavour twist. I am in LOVE with cardamom, and trying to find new ways of using it.
Cardamom also happens to have some medicinal benefits, like improved gut health and anti-inflammatory effects. It is used extensively in Indian cuisine, from savoury curries to rice pudding and other sweets. It’s also used in European cuisine,particularly in Sweden (note to self: try and create a grain free cardamom bun recipe).
So after churning my ice-cream in my trusty ice-cream machine, I scooped it out and drizzled it with some honey mixed with coconut milk (a kind of “raw honey caramel”), as well as some toasted cinnamon pecans. The flavours of coconut, cardamom, honey and cinnamon worked perfectly together. Refreshing, fragrant, and pretty healthy to boot!
2 cups coconut milk
2 tsp gelatin (this enhances the creaminess)
4 egg yolks
1 vanilla pod, seeds scraped out
2-3 crushed cardamom pods
A pinch of monkfruit or other sweetener
1) Dissolve the gelatin in 1/4 C of coconut milk, and gently heat until dissolved.
2)Blend the rest of the coconut milk with the yolks, vanilla, cardamom and sweetener.
3) Finally blend in the gelatin mixture
4) Churn in an ice-cream machine.