100th Post! Cardamom Meyer Lemon Ice Cream

It’s taken a while to get here, but this is my 100th post on The Vegan Kat! Thanks to everyone who reads my posts, and I hope you’ve enjoyed some of the recipes along the way! If you’ve been reading this blog for a while now, you’ll know that I enjoy playing with new flavors of ice cream, and have posted some of my favorite flavor combos in the past including Almond PistachioCoffee Chocolate ChipMint Chocolate Chip, and Mango Banana and Watermelon Strawberry Lime Sorbets. I recently tried out a new and more unusual flavor combo to add to this list: Cardamom Meyer Lemon.

I bought a bag of Meyer Lemons at Whole Foods without having a clear plan of what to do with them. I just really like Meyer Lemons, so I knew I’d come up with something. After searching around, I saw a recipe on the blog Fahrenbite for Cardamom Meyer Lemon Crepes, which look amazing. I haven’t made crepes before, and I don’t think I have a pan that would work to try making them. I decided to use the flavor combo in ice cream instead. It turned out really well, and it’s certainly a unique flavor! This isn’t necessarily the kind of ice cream you’d want to eat a whole bowl of because it’s a strong flavor. It’s really yummy in small amounts, and I bet it would be delicious on top of apple pie instead of vanilla ice cream. You could also try adding in toasted pecans, which I think would compliment this very well.

If you don’t already have cardamom on hand, you should get green cardamom that is still in the pod, not pre-ground cardamom. It can be a bit pricey, but I bought a decent sized bag of cardamom at an Indian grocery store near me for about $3.00. If there’s an Indian grocery store near you, I would check there, because you might get a good deal. Or if you’re near a Whole Foods, check their bulk spices. They’ve usually got some pretty good deals and you can buy exactly how much you need. You can also probably find arrowroot powder in the bulk section at Whole Foods.

Cardamom Meyer Lemon Ice Cream

Ingredients:

1 scant tsp ground cardamom (start with green cardamom in pods and grind it yourself)
1 Meyer Lemon
1 cup soy milk (divided)
2 cups soy creamer
2 Tbs arrowroot powder
3/4 cup sugar
1 tsp vanilla extract

Directions:

  • The bowl of your ice cream maker needs to be frozen at least overnight before making this recipe, unless you’ve got a kind that doesn’t require pre-freezing.
  • Crack open the cardamom pods, keeping the seeds and discarding the shells. You only need 1 tsp of ground cardamom. Once you have enough seeds, grind them in a spice grinder (or coffee grinder designated for spices), or using a mortar and pestle. Freshly ground cardamom is much stronger than already ground cardamom. I wouldn’t use more than 1 tsp of cardamom, and you should adjust the amount according to your taste.
  • Zest the Meyer Lemon and squeeze the juice out of it. Keep these aside for later.
  • In a small bowl, mix the arrowroot powder and 1/4 cup of the soymilk. Whisk until well combined and set aside.
  • In a pot, mix the remaining 3/4 cup of soy milk, soy creamer, and sugar. Heat on medium until the mixture slowly comes to a boil. Stir in the arrowroot and soy milk mixture, and it will cause the liquid to thicken. Add the ground cardamom, the lemon zest, and the lemon juice. Stir until well combined.
  • Refrigerate the mixture for 2-3 hours until it’s cool.
  • Freeze the mixture in your ice cream maker according to the maker’s directions. Usually it has to churn about 1/2 an hour. It will still be a little soft, but ready to eat, or you can firm it up in the freezer before serving.

How to Make a Soy Latte with a Stovetop Espresso Maker

For me, breakfast isn’t complete without coffee or tea to wake me up. I have become a bit addicted to lattes in particular. They are so expensive to buy at a coffee shop though, so I decided to learn how to make them myself. I admit I was a bit intimidated. I’m certainly not an expert on lattes by any means, but there’s a pretty simple way to make a latte at home that is really affordable. I’m sure some latte/espresso connoisseurs would have much more advice on how to properly make a latte, but this is just an easy way to get started. It’s much cheaper than paying for one at a coffee shop, and they’re just as good or even better!

What You Need:

IMUSA Espresso Maker – They’re cheap. I got mine for $10 and it works really well.

A handheld milk frother – Here’s an example. I bought mine at IKEA for $2.99. It works just fine, but I will likely upgrade to one that is more sturdy soon. They’re still not all that expensive.

Espresso – I’ve been using Lavazza Caffe Espresso, which I like.

Soy milk or whichever kind of milk you prefer

Directions:

  • Directions on how to make espresso should be included with the stovetop maker that you buy. Here’s a video that shows visually how to use one. Follow the directions that come with your maker.
  • Here are the ones included with mine as an example:
  1. Unscrew the espresso maker and remove the funnel filter cup from the bottom half. Pour cold or room temperature water into the bottom half of the espresso maker up to the valve located on the inside.
  2. Place the funnel filter cup into the bottom half and fill with fine ground espresso without tamping or applying much pressure. Level off at the top.
  3. Check for the round metal filter and the silicone ring-like gasket on the bottom of the top piece. Screw the top and bottom pieces together.
  4. Place the espresso maker on the stove, making sure not to expose the handle to direct heat. Set your stove to medium heat and wait for the water to boil and for the espresso to begin percolating. It will make a gurgling sound.
  5. Once the top is 3/4 full, remove the espresso maker from the heat and wait 30 seconds for it to finish percolating. Do not lift the lid during this process. The top part should be nearly full of espresso when you’re done.
  • Heat your soy milk over medium heat in a sauce pot. Once you start to see some small bubbles rising up, but before it’s boiling, turn on the handheld milk frother and place it in the soy milk. The milk will start to froth up. It works best if you keep the frother near the surface of the soy milk.
  • Add the espresso and frothed milk together in a cup and you have a latte!