It’s ice cream season kids, let’s have fun with our flavors and change up the norm with the subtle and delicious Cardamom Fig Ice Cream.
The official first day of summer is still a week away but the weather has turned hot and I’m deeming it ice cream season now. There’s nothing like a big scoop of cooling sweet ice cream on a hot day to make it truly feel like summer. The race to eat it before it melts down your arm, the sticky feeling after – it doesn’t matter if you’re a kid or an adult everyone loves ice cream.
Ice cream though is my downfall. The new rule in our house is we can’t have it unless I’m making it.
There are plenty of great ice creams out there but the two of us go through it so quickly. If I’m going indulge, I’m going to indulge in something made with great, wholesome ingredients.
Besides eating ice cream way too quickly and too much of it, I tend to be boring with my flavors. This summer, it’s my goal to expand that horizon a bit and I’m starting with this cardamom fig version. The idea came to me when a gorgeous shipment of artisan foods from Golden Door arrived at my door. The box was a little something to say hello and we can’t wait to see you at Eat Write Retreat later this month. Eat Write Retreat, is one of my favorite food blogging conference and I’m heading off to Chicago at the end of June for my third year in attendance.
Of course that has nothing to do with ice cream though! In the box from Golden Door, it contained a jar of fig preserves that called out to me. It’s still a little early for fig season but I could get my fix with this. Unlike jam, the preserves were silky smooth and the perfect add in for some ice cream.
I felt like the fig and the herbal citrusy spice of cardamom would be a great match. Turns out it was!
My ice cream recipes are always simple and basic, milk, cream, sugar, eggs made with organic versions of each of course. I feel like it elevates the taste when purchase high quality and local – I’m telling you those farm eggs make an incredible difference. The joy was there too when the preserves included just the basics as well figs, figs (yes two types!), sugar, lemon juice and pectin.
Simple ingredients make the best the recipes. I think this rule of eating only homemade ice cream this summer is going to work out for us.
Oh but shhh don’t tell if I end up with a scoop of ice cream in hand while I’m Chicago, the rule doesn’t exist in other cities. 🙂
I was provided with a selection of products from Golden Door as an attendee of Eat Write Retreat. As always, all opinions are my own.