Who doesn’t like ice cream? Truly, have you ever met anyone who’s said no? It’s been a hot summer week here in Portland so it’s the perfect time to share this post for Vanilla Bean & Cardamom Crème Fraîche Ice Cream. It’s not too sweet and ultra creamy, made with cream and creme fraîche alongside vanilla beans and cardamom essential oil. This ice cream is amazing served alone, topped with any berry or stone fruit, or dolloped on top of a slice of pie, so good!
So it’s actually been quite a mild last several weeks, to the point where people were starting to wonder if summer would actually show up! Well, here it is and it’s a bit too hot to work from the studio haha. No AC here, so it gets a bit toasty, but the warm weather gets me outside for a walk down to Portland’s best cafe’s, so it’s all good :).
How’s your week been? I’ve had a lot of sweet time with friends recently, enjoying warm summer evenings over amazing food and ice cream. Also, ventured to the coast last weekend with 2 favorites for an adventure. More to come in a couple weeks on that so hang tight!
I hope you have a lovely weekend, and make sure to give this ice cream a try! It’s super easy and you don’t even need an ice cream maker :).
Serves 4 – 6 In mixer, whip heavy cream on medium low speed until soft peeks form, just before the consistency of traditional whip cream. While it’s mixing, add maple syrup and honey. Fold in crème fraiche and then add vanilla, vodka and essential oil. Add a pinch of salt to taste if needed. Move mixture to freezer container lined with parchment, cover and freeze for 4 hours, stirring every hour. Alternatively, you can follow instructions for an ice cream maker if you have one.
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