(#93) CARDAMOM LEMON: The One and Only Cardamom

A few weeks ago, I ate at my first Afghani restaurant. I ordered Kofta Challow and more importantly--cardamom ice cream.  I have a real soft spot for cardamom, mostly because of the kick it gave (flavor #1!) Turkish Coffee.  I've used it quite a bit throughout the project, actually, but never really gave it the attention it deserved. 

I loved taking a bite and tasting the cardamom without the distraction of a coffee flavor or other (equally lovable) spices.

A vegan version of this flavor was suggested by my friend Jan Marie. I didn't choose the vegan one for my blog, but it does work well with coconut substitutes! 

Scoopsies' Cardamom Lemon Ice Cream is made with: cardamom pods (crushed), whole milk, heavy cream, lemon juice, lemon zest, sugar, egg yolks

(#64) HIBISCUS: Floral Inspiration

My latest source of ice cream inspiration is the herb, flower, and spice section at Cambridge Naturals in Porter Square. I'm usually there for an hour, looking at and opening each of the many jars that draw me in.  There I have found flowers and herbs that I never considered making ice cream with and even some that I have never heard of.  Sitting at your computer and researching ice cream flavors doesn't even compare to having the ingredients laid out in front of you. I still have a bag of juniper berries and dried sage, so more of these fun recipes are to come! In the meantime, here is our Hibiscus Ice Cream to hold you over!

     Above photo: Wikipedia

Scoopsies' Hibiscus Ice Cream

(yields 1 quart)

1 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup dried hibiscus
1/2 cup cane sugar
4 egg yolks
2 tsp vanilla extract

(#53) LAVENDER HONEY: The Loveliest of Flavors

We're officially on a lavender kick!  Our White Chocolate Raspberry Lavender was so inspirational that we had to make a second lavender flavor.  We liked this one so much that we premiered it at our latest event.  And we'll be scooping it up again at our next few events, as it is now a Scoopsies favorite!  

Would it be going overboard to do another lavender flavor? Maybe Chocolate Lavender? Let us know if you have any lavender-related suggestions because we're on a roll! 

Scoopsies' Lavender Honey Ice Cream

(yields 1 quart)

1 1/2 cups heavy cream

1 1/2 cups whole milk

4 tsp lavender

1/2 cup sugar

4 egg yolks

1/4 cup honey

1/4 tsp vanilla

pinch of salt

(#36) SAFFRON: Luxury Threads

Saffron is the world's most expensive spice. This is because each "thread" or stigma must be hand picked off its flowering plant, the crocus sativus. Taking more than 225,000 stigmas to produce one pound of saffron threads. Sounds luxurious right? The taste is really hard to describe! Some people think it is bitter and spicy but I find it to be slightly sweet and woodsy. Best way to find out is to add a small amount in a dish or better yet, your next ice cream flavor! Maybe have a scoop after eating a big bowl of paella? Anyone?

above photo : pleasehelpmerhonda.com

Scoopsies' Saffron Ice Cream

(yields about 1 quart)

1 1/2 cups heavy cream

1 cup whole milk

2 large eggs

2 large egg yolks

3/4 cup sugar

1/8 teaspoon guar powder

1/2 teaspoon (packed very loose) saffron threads

The scoop on saffron.