• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Recipes / Custards & Puddings

    Smoked Cardamom Ice Cream with Salty Honey Caramel Swirl

    Published Feb 18, 2014

    Jump to Recipe Print Recipe

    delicious Smoked Cardamom Ice Cream with Salty Honey Caramel Swirl

    I make no secret of my love affair with cardamom. Whether it comes in the form of chai, cookies, granola, or cocktails, (or cake, or pancakes, or crumble...) I'm all over it. So when I learned that smoked cardamom was a thing, I thought my brain might explode.

    cardamom seeds

    Carey of Reclaiming Provincial posted these Smoky Cardamom-Coconut Cuba Libres last summer, and then she went and made Smoky Cardamom Ginger Molasses Cookies. She kindly included links as to where one could order these dark beauties. But my need to experience smoked cardamom was overpowered by supreme lack of motivation to procure anything not readily found at my co-op. I resigned myself to a black cardamom-less existence.

    egg yolks in a bowl

    But the other day as I packed some green cardamom pods into a bag in the bulk spices section, and I practically kicked myself when I noticed the gallon-sized jar of black cardamom pods sitting right next to their green brethren that I've been buying for the past ten years.

    wet in gredients being stirred

    I felt like even more of a doofus when I learned that they're also carried by Spicely, a local, organic spice company that I pretty much adore and is also stocked by our co-op.

    milk being whisked

    Black cardamom pods come from a different plant than the green guys. They're dried over an open flame, giving them an intensely smokey aroma that smells like my hair after an evening spent sitting by a campfire. I tucked the small paper bag of cardamom into the spice rack, and every time I walked by, I thought of camping. I also thought of ice cream. (But then, that's not unusual.)

    pot of caramel

    Black cardamom is usually used in savory dishes, such as rice, but I couldn't stop
    dreaming of a smokey, spiced ice cream swirled with gooey caramel. I mixed up the first batch with only black cardamom – 8 pods, gently cracked, steeped with cream and vanilla. This version was very smoky, a little too much for my taste, though Jay thought it was just right.

    caramel swirled onto ice cream mix

    For batch number two, which turned out to be the final version, I decreased the black cardamom to six pods and added some ground cardamom. The seeds from the green pods have more gentle, aromatic notes, and I wanted some of that loveliness in there, too.

    ice cream mix in pan

    Since I like honey with cardamom, I added some to the caramel sauce. And since I like salt with caramel and smoke (and, well, everything), I stirred in some Maldon flakes.

    Smoked Cardamom Ice Cream with Salty Honey Caramel Swirl in a pan

    I layered the churned ice cream with the caramel, which stays soft even when frozen and keeps the ice cream pliant straight from the freezer. I like the way the floral and slightly acidic notes of the honey rub up against the spice and smoke of the ice cream. It's truly like nothing I've ever tasted.

    close up of Smoked Cardamom Ice Cream with Salty Honey Caramel Swirl

    Actually, that's not entirely true; it reminds me a bit of some bacon ice cream I tried years ago – savory and sweet, a little earthy, and a surprise to the tastebuds.

    Smoked Cardamom Ice Cream with Salty Honey Caramel Swirl in a scoop

    Jay isn't usually a big fan of ice cream, but he can't get enough of this stuff. Maybe that's because it's smoky and therefore manly.

    Smoked Cardamom Ice Cream with Salty Honey Caramel Swirl in a glass

    If you want to play up the smokey/savory factor, sprinkle scoops with flakes of smoked sea salt. For a dessert that's more in touch with its feminine side, top bowls with a sprinkle of rosewater and some chopped pistachios. I bet this would be nice next to roasted pears or peaches, too.

    top down shot of Smoked Cardamom Ice Cream with Salty Honey Caramel Swirl

    I'm looking forward to playing around some more with this new-to-me ingredient, perhaps in a long-cooked stew, in rice pudding or other custards, or in a caramel-based confection like brittle or caramel corn. This morning, I made a take on my favorite masala chai, and I threw in some black cardamom and turmeric, which made a rich tea reminiscent of one from my favorite Indian restaurant in L.A. And I'm always looking for new ideas if any fellow cardamom-lovers out there feel like sharing. :)

    jar of seeds and Smoked Cardamom Ice Cream with Salty Honey Caramel Swirl

    More Ice Cream Recipes:

    • Bourbon Apple Crisp
    • Boozy Banana Butterscotch
    • Roasted Cherry Vanilla with Bourbon and Chocolate
    • Coffee Halva Chocolate Chip Ice Cream
    • Fresh Ginger Ice Cream

    More Cardamom Recipes:

    • Stone Fruit Galette with Honey & Cardamom {gluten-free}
    • Baked Rolled Barley with Figs, Berries, and Cardamom
    • Curried Roasted Eggplant with Smoked Cardamom and Coconut Milk
    • Apricot Custard Pie with Cardamom Crumble Crust {Gluten-Free}

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this smoked cardamom ice cream recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    Smoked Cardamom Ice Cream with Salty Honey Caramel Swirl
    No ratings yet

    Smoked Cardamom Ice Cream with Salty Honey Caramel Swirl

    Print Recipe Pin Recipe
    You are going to love this homemade ice cream recipe!
    Alanna Taylor-Tobin
    Prep Time: 1 hour
    Chilling time: 6 hours 30 minutes
    Total: 1 hour
    Servings: 8 servings (makes about 1 quart).

    Ingredients

    For the ice cream:

    • 1 cup half and half, plus another 1/2 cup (12 ounces / 350 mL)
    • 6 black cardamom pods, cracked
    • 1/2 teaspoon ground cardamom (the regular stuff, i.e., black seeds from green pods)
    • 1/2 a vanilla bean, split lengthwise and scraped
    • 1 cup heavy cream (8 ounces / 240 mL)
    • 4 large egg yolks
    • 1/8 teaspoon salt
    • 1/2 cup organic cane sugar (3.5 ounces / 100 grams)

    For the salty honey caramel (makes about 1 1/4 cups):

    • 1/4 cup water (2 ounces / 60 mL)
    • 1/4 cup honey (2.75 ounces / 80 grams)
    • 1 teaspoon strained lemon juice
    • 1/2 cup sugar (3.5 ounces / 100 grams)
    • 1 tablespoon unsalted butter (.5 ounce / 15 grams)
    • 1/2 cup heavy cream (4 ounces / 120 grams)
    • 1/2 teaspoon flaky salt, such as Maldon (or a few pinches of sea or kosher salt)

    Instructions

    Make the ice cream base:

    • In a medium, heavy-bottomed saucepan, combine the 1 cup half and half, black cardamom, ground cardamom, and vanilla pod and scrapings. Warm over a medium flame until hot and steamy, swirling the pan occasionally to prevent scorching. Cover and let steep 20-30 minutes. Re-warm the mixture until hot again.
    • Place the heavy cream the remaining 1/2 cup of the half and half in a large bowl, and place the strainer over the top. Set aside.
    • In a medium bowl set on a damp towel, whisk together the egg yolks, salt and sugar until combined. Whisking constantly, slowly pour the hot dairy into the yolk mixture. Pour the custard back into the pot, return the vanilla pod, and cook over a low flame, stirring constantly with a heat-proof silicone spatula, until the mixture begins to "stick" (form a film othe bottom of the pot (you will have to tilt the pan to see thior registers 170ºF on an instant-read thermometer, 3-5 minutes.
    • Immediately pour the custard through a strainer and into the bowl of cold dairy. (I rinse and dry my vanilla pods, and stick them in a jar of alcohol to make extract.) Cover and chill until very cold, at least 4 hours, preferably overnight, and up to 2 days.

    Make the caramel:

    • Pour the cream into a small saucepan and heat over a medium flame until hot and steamy, swirling the pan occasionally. Cover to keep warm.
    • Meanwhile, pour the water into a medium-sized, heavy-bottomed saucepan. Add the honey and lemon juice, then carefully pour the sugar into the center of the pan. If any sugar crystals stick to the sides of the pan, brush them down into the water with moistened fingers. Cover the pot with a lid and, without disturbing the pan, cook over a medium flame until the sugar is dissolved, about three minutes (the steam will wash down any wayward sugar crystals). Remove the lid and continue to boil, without stirring, until the mixture turns a deep amber, gently tilting the pan to encourage even caramelization, brushing down the sides of the pan with a damp pastry brush if you see any pesky sugar crystals forming on them. This will only take a few minutes; watch the pot carefully toward the end, and reduce the heat to low if you're nervous.
    • When the mixture turns a dark amber (if the mixture is bubbly, you may need to place a drop of caramel on a white, heat-proof plate to check), immediately swirl in the butter, then gently and slowly whisk in the cream. Return the pot to a low flame and whisk gently to dissolve any hardened caramel that may be hanging out on the bottom or corners of the pan. Strain the caramel into a heat-proof bowl, and let stand, stirring occasionally, until cooled and thickened slightly. Stir in the flaky salt, crushing any extra-large bits between your fingers.
    • Store the caramel in an airtight jar. It will keep at room temperature for up to a day, or chilled for up to a month.

    Finish your creation:

    • Place the ice cream base in the freezer for 30 minutes to get it really cold, stirring it every 10 minutes. Place an 8x4" or 9x5" loaf pan in the freezer. Have the caramel at a drizzle-able room temperature. Churn the ice cream in an ice cream maker until it is the consistency of soft-serve. Working quickly, spread 1/3 of the ice cream in the bottom of the frozen loaf pan. Drizzle with 1/4 of the caramel. Repeat until you've used up all the ice cream and most of the caramel. Drag a toothpick or skewer back and forth through the top layer of caramel to give it a pretty swirl.
    • Freeze the ice cream for one hour, then press a piece of plastic wrap onto the top of the ice cream and continue freezing until firm, 2-4 hours, or up to several weeks.

    Notes

    Look for black cardamom pods at well-stocked grocers or Indian markets, or order them from Spicely.
    If you prefer, you can use 1 cup whole milk and 1 1/2 cups heavy cream in place of the cream and half and half in the ice cream base.
    Begin this recipe early on the day you wish to serve it, or preferably 1-2 days ahead – ice cream base that gets to rest has a smoother consistency.
    To churn, I use the Kitchen Aid ice cream maker attachment; it's inexpensive, uses the motor on any stand mixer, and stores in the freezer.
    For extra oomph, top the ice cream with some flakes of smoked sea salt; a sprinkle of rosewater and some chopped pistachios make a nice garnish, too.
    I use the method that Cook's Illustrated recommends for making caramel. Water goes into the pan first, with a little honey and lemon juice to help prevent crystallization, then the sugar is poured into the center of the pot, avoiding the sides of the pan. The caramel boils for a few minutes with the lid on, letting the steam wash down any sugar crystals that work their way up the sides. Do resist agitating the caramel beyond a gentle tilting of the pan, and keep a pastry brush and some water nearby to brush down any crystals that may try to creep up; if left to their own devices, they will form a matrix reminiscent of sludge. If this does happen, you can usually re-dissolve the sugar by adding more water and letting it do its thing again.
    All ounce measurements are by weight.
    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 370kcalCarbohydrates: 38gProtein: 3gFat: 24gSaturated Fat: 14gCholesterol: 174mgSodium: 217mgPotassium: 105mgFiber: 1gSugar: 34gVitamin A: 935IUVitamin C: 1mgCalcium: 78mgIron: 0.5mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Smoked Cardamom Ice Cream with Salty Honey Caramel Swirl

    Look for black cardamom pods at well-stocked grocers or Indian markets, or order them from Spicely. If you prefer, you can use 1 cup whole milk and 1 1/2 cups heavy cream in place of the cream and half and half in the ice cream base. Begin this recipe early on the day you wish to serve it, or preferably 1-2 days ahead – ice cream base that gets to rest has a smoother consistency. To churn, I use the Kitchen Aid ice cream maker attachment; it's inexpensive, uses the motor on any stand mixer, and stores in the freezer. For extra oomph, top the ice cream with some flakes of smoked sea salt; a sprinkle of rosewater and some chopped pistachios make a nice garnish, too.

    I use the method that Cook's Illustrated recommends for making caramel. Water goes into the pan first, with a little honey and lemon juice to help prevent crystallization, then the sugar is poured into the center of the pot, avoiding the sides of the pan. The caramel boils for a few minutes with the lid on, letting the steam wash down any sugar crystals that work their way up the sides. Do resist agitating the caramel beyond a gentle tilting of the pan, and keep a pastry brush and some water nearby to brush down any crystals that may try to creep up; if left to their own devices, they will form a matrix reminiscent of sludge. If this does happen, you can usually re-dissolve the sugar by adding more water and letting it do its thing again.

    All ounce measurements are by weight.

    Makes about 1 quart, 8 servings

    For the ice cream:
    1 cup half and half, plus another 1/2 cup (12 ounces / 350 mL)
    6 black cardamom pods, cracked
    1/2 teaspoon ground cardamom (the regular stuff, i.e., black seeds from green pods)
    1/2 a vanilla bean, split lengthwise and scraped
    1 cup (8 ounces / 240 mL) heavy cream
    4 large egg yolks
    1/8 teaspoon salt
    1/2 cup (3.5 ounces / 100 grams) organic cane sugar

    For the salty honey caramel (makes about 1 1/4 cups):
    1/4 cup (2 ounces / 60 mL) water
    1/4 cup (2.75 ounces / 80 grams) honey
    1 teaspoon strained lemon juice
    1/2 cup (3.5 ounces / 100 grams) sugar
    1 tablespoon (.5 ounce / 15 grams) unsalted butter
    1/2 cup (4 ounces / 120 grams) heavy cream
    1/2 teaspoon flaky salt, such as Maldon (or a few pinches of sea or kosher salt)

    Make the ice cream base:
    In a medium, heavy-bottomed saucepan, combine the 1 cup half and half, black cardamom, ground cardamom, and vanilla pod and scrapings. Warm over a medium flame until hot and steamy, swirling the pan occasionally to prevent scorching. Cover and let steep 20-30 minutes. Re-warm the mixture until hot again.

    Place the heavy cream the remaining 1/2 cup of the half and half in a large bowl, and place the strainer over the top. Set aside.

    In a medium bowl set on a damp towel, whisk together the egg yolks, salt and sugar until combined. Whisking constantly, slowly pour the hot dairy into the yolk mixture. Pour the custard back into the pot, return the vanilla pod, and cook over a low flame, stirring constantly with a heat-proof silicone spatula, until the mixture begins to "stick" (form a film on) the bottom of the pot (you will have to tilt the pan to see this) or registers 170ºF on an instant-read thermometer, 3-5 minutes.

    Immediately pour the custard through a strainer and into the bowl of cold dairy. (I rinse and dry my vanilla pods, and stick them in a jar of alcohol to make extract.) Cover and chill until very cold, at least 4 hours, preferably overnight, and up to 2 days.

    Make the caramel:
    Pour the cream into a small saucepan and heat over a medium flame until hot and steamy, swirling the pan occasionally. Cover to keep warm.

    Meanwhile, pour the water into a medium-sized, heavy-bottomed saucepan. Add the honey and lemon juice, then carefully pour the sugar into the center of the pan. If any sugar crystals stick to the sides of the pan, brush them down into the water with moistened fingers. Cover the pot with a lid and, without disturbing the pan, cook over a medium flame until the sugar is dissolved, about three minutes (the steam will wash down any wayward sugar crystals). Remove the lid and continue to boil, without stirring, until the mixture turns a deep amber, gently tilting the pan to encourage even caramelization, brushing down the sides of the pan with a damp pastry brush if you see any pesky sugar crystals forming on them. This will only take a few minutes; watch the pot carefully toward the end, and reduce the heat to low if you're nervous.

    When the mixture turns a dark amber (if the mixture is bubbly, you may need to place a drop of caramel on a white, heat-proof plate to check), immediately swirl in the butter, then gently and slowly whisk in the cream. Return the pot to a low flame and whisk gently to dissolve any hardened caramel that may be hanging out on the bottom or corners of the pan. Strain the caramel into a heat-proof bowl, and let stand, stirring occasionally, until cooled and thickened slightly. Stir in the flaky salt, crushing any extra-large bits between your fingers.

    Store the caramel in an airtight jar. It will keep at room temperature for up to a day, or chilled for up to a month.

    Finish your creation:
    Place the ice cream base in the freezer for 30 minutes to get it really cold, stirring it every 10 minutes. Place an 8x4" or 9x5" loaf pan in the freezer. Have the caramel at a drizzle-able room temperature. Churn the ice cream in an ice cream maker until it is the consistency of soft-serve. Working quickly, spread 1/3 of the ice cream in the bottom of the frozen loaf pan. Drizzle with 1/4 of the caramel. Repeat until you've used up all the ice cream and most of the caramel. Drag a toothpick or skewer back and forth through the top layer of caramel to give it a pretty swirl.

    Freeze the ice cream for one hour, then press a piece of plastic wrap onto the top of the ice cream and continue freezing until firm, 2-4 hours, or up to several weeks.

    cardamom seeds and Smoked Cardamom Ice Cream with Salty Honey Caramel Swirl

    You might also like...

    « Bergamot Truffles
    Rye Flour Pains au Chocolat (Chocolate Croissants) »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Shanna Mallon says

      February 18, 2014 at 10:37 pm

      be still my heart!

      Reply
      • Alanna says

        February 18, 2014 at 10:55 pm

        I hope that's not a commentary on the amount of saturated fat in this recipe ;)

        Reply
    2. Lucy Parissi says

      February 18, 2014 at 10:49 pm

      Don't make me buy an ice cream maker. I have nowhere to put it. But am very seriously tempted after this post..

      Reply
      • Alanna says

        February 18, 2014 at 10:57 pm

        Do it! I use the attachment for my kitchen aid stand mixer, and I just keep it in the freezer. Works like a charm!

        Reply
    3. Sarah | The Sugar Hit says

      February 18, 2014 at 10:49 pm

      OH BABY. Hubba Hubba. This ice cream is a babe.

      Reply
      • Alanna says

        February 18, 2014 at 11:01 pm

        Aw. My ice cream thanks you. :)

        Reply
        • Amber says

          November 15, 2016 at 8:25 am

          I love cardamom too. Since you asked for other ideas, my favorite is cardamom (green) and honey macarons. So tasty! Take your favorite macarons recipe and blend freshly ground cardamom into the dry ingredients, then use honey as your sweetener for filling. Hope you try and like them!

          Reply
          • Alanna says

            November 17, 2016 at 9:56 am

            Oh that sounds divine!

            Reply
    4. Ileana says

      February 18, 2014 at 10:50 pm

      Dang! This looks incredible.

      I volunteer to help you eat all the ice cream you make since Jay is not doing his part. ;)

      Reply
      • Alanna says

        February 18, 2014 at 11:02 pm

        Yes, please - I need all the help I can get! Thanks, Ileana. :)

        Reply
    5. Stephanie @ Girl Versus Dough says

      February 18, 2014 at 11:48 pm

      Jaw. On the floor. This sounds amaze.

      Reply
      • Alanna says

        February 18, 2014 at 11:54 pm

        Aw! Thanks, Stephanie. :)

        Reply
    6. dana says

      February 18, 2014 at 11:57 pm

      absolutely gorgeous. I'm smitten! I want that ice cream STAT

      Reply
      • Alanna says

        February 19, 2014 at 3:42 pm

        Thanks, Dana! I bet it would go great some clusters of your banana bread granola...mmm...

        Reply
    7. Katrina @ Warm Vanilla Sugar says

      February 19, 2014 at 1:42 am

      This sounds so good!! I looooove that honey caramel!

      Reply
      • Alanna says

        February 19, 2014 at 3:43 pm

        Thanks, Katrina! I love it too, despite how uncooperative it is in photo shoots ;)

        Reply
    8. Sue/the view from great island says

      February 19, 2014 at 4:41 am

      I guess it's the warm weather here, but ice cream just seems so perfect right now. I have a bag of black cardamom, so I'm set for this recipe!

      Reply
      • Alanna says

        February 19, 2014 at 3:48 pm

        I know - such a strange winter we're having in California. All the better for ice cream eating. Let me know if you give this one a go, Sue!

        Reply
    9. saucygander says

      February 19, 2014 at 5:49 am

      oh my, smoky cardamom, *swoon*

      Reply
      • Alanna says

        February 19, 2014 at 3:53 pm

        Thanks, saucygander :)

        Reply
    10. tea-in-tangiers says

      February 19, 2014 at 5:51 am

      anything with cardamom gets my vote . . . have made a plain cardamom ice cream before, so will have to try this one next!

      Reply
      • Alanna says

        February 19, 2014 at 3:57 pm

        Cardamom is the best! I love its warm flavor in cool ice cream (but then, I love it everywhere, really). Please let me know how you like it!

        Reply
    11. Kezia says

      February 19, 2014 at 9:42 am

      Wow, this looks unbelievably good! Caramel and cardamon in ice cream? - I'm practically drooling here! And the photos are just dreamy too.

      Reply
      • Alanna says

        February 19, 2014 at 4:01 pm

        Aw! Thank you, Kezia. The caramel was melting the ice cream so quickly, that it was hard to get a decent shot, but I'm happy with the way they turned out.

        Reply
    12. Katie | Healthy Seasonal Recipes says

      February 19, 2014 at 12:17 pm

      Another beautiful post. I love a bit of salt with sweets, so this sounds really good. I got a jar of smoked chocolate ships for Christmas and I am still wondering what to do with them. This is starting to get my mind going though.

      Reply
      • Alanna says

        February 19, 2014 at 4:03 pm

        Thank you, Katie! Smoked chocolate sounds amazing - you're starting to get my mind going, too!

        Reply
    13. Cheri Savory Spoon says

      February 19, 2014 at 2:28 pm

      Om my! This sounds and looks good on so many levels! I keep putting off the purchase of an ice cream maker, but in the comment above you talked about a attachment for your kitchen aid mixer, so I will just have to go for it. Amazing pics!

      Reply
      • Alanna says

        February 19, 2014 at 4:05 pm

        Yay! I'm so glad you're gonna go for it. Ice cream is one of those things that's easy to prepare, and so much better when homemade - I think it's totally worth it. Thanks for the sweet note!

        Reply
    14. Erika says

      February 19, 2014 at 3:58 pm

      I can practically taste all these flavors.. Looks like I'm gonna need to pull out my ice cream maker.. :)

      Reply
      • Alanna says

        February 19, 2014 at 4:06 pm

        Haha -do it! Thanks, Erika! :)

        Reply
    15. tunie says

      February 19, 2014 at 7:07 pm

      Smoked caramel is one of my favorite combos - a chocolatier here does chocolate enrobed smoked mesquite caramels with sea salt. But with black cardamom and honey? wow.

      Reply
      • Alanna says

        February 19, 2014 at 8:26 pm

        Wow indeed - those caramels sound out-of-this-world! Thanks for the nice note, tunie. :)

        Reply
    16. Kiran @ KiranTarun.com says

      February 20, 2014 at 8:17 pm

      I need to try smoked caramel!! This looks divine :)

      Pinned.

      Reply
      • Alanna says

        February 22, 2014 at 8:16 pm

        Thanks, Kiran!! Do it! :)

        Reply
    17. Kristi @ Inspiration Kitchen says

      February 22, 2014 at 1:19 pm

      This looks amazing - my mouth watered! YUM! Pinned!

      Reply
      • Alanna says

        February 22, 2014 at 8:22 pm

        Aw, thanks, Kristi!

        Reply
    18. Marni | Love and Duck Fat says

      February 22, 2014 at 1:47 pm

      Um......WOW. Pinned tweeted and saved your site so I can come back again.

      Reply
      • Alanna says

        February 22, 2014 at 8:22 pm

        So sweet - thank you, Marni.

        Reply
    19. Sabrina W. - A Spoonful of Photography says

      February 22, 2014 at 10:02 pm

      I've never seen smoked cardamom 'round here, but it sounds totally delicious, will keep an eye out for it from now on! And your photography is totally amazing btw! :)

      Reply
      • Alanna says

        February 22, 2014 at 10:09 pm

        It's lovely stuff, so I highly recommend it! Thank you for the kind words, Sabrina - I'm so glad to know of your site, too. Really enjoying the photos and flavor combinations. :)

        Reply
    20. dina says

      February 23, 2014 at 3:45 am

      it looks wonderful!

      Reply
      • Alanna says

        February 24, 2014 at 5:20 am

        Thanks, Dina. :)

        Reply
    21. Sini | my blue and white kitchen says

      February 23, 2014 at 5:00 pm

      This recipe looks insane! The best thing I saw on the web this week. Can't wait to make it.

      Reply
      • Alanna says

        February 24, 2014 at 5:21 am

        What a sweet thing to say - thank you, Sini!

        Reply
    22. Claudette @dharmaanchor says

      February 26, 2014 at 7:08 pm

      Heaven. This looks like pure heaven. Beautifully executed.

      Reply
      • Alanna says

        February 27, 2014 at 5:47 pm

        Aw! Thank you, Claudette!

        Reply
    23. Monet says

      February 27, 2014 at 3:04 am

      How beautiful. I especially loved the shot of the cream being poured into the caramel. Oh my goodness, I just want a big scoop now! Thank you for sharing, dear friend. Inspirational, as always!

      Reply
      • Alanna says

        February 27, 2014 at 5:55 pm

        Thank you for the sweet words, Monet! Fly on over and get some! ;) I'm glad I finally figured out how to use my camera's timer to get shots of my hands. And thank YOU for the lemon bar inspiration - I made some yesterday with lemons from my neighbor's tree. Yum!

        Reply
    24. Liz Cooper says

      March 01, 2014 at 6:32 pm

      Just made this last night (and ate almost all of it last night-a little left for breakfast) with the black cardamon I had stashed away and had totally forgotten about! Wow...just wow.... and the honey caramel is a killer-perfect touch. Thanks so much!

      Reply
      • Alanna says

        March 02, 2014 at 3:21 am

        That makes me so happy! So glad you tried and liked the ice cream, Liz. Thank you for the sweet and lovely note. I too am a fan of breakfast ice cream. :)

        Reply
    25. Dearna says

      March 31, 2014 at 4:43 am

      This sounds like the most perfect thing ever. I so wish I had an icecream maker!!

      Reply
      • Alanna says

        March 31, 2014 at 6:18 pm

        Aw, thanks, Dearna! I can't recommend getting one highly enough. (I use the ice cream maker attachment for my kitchen aid stand mixer - they only cost about $75, and the bowl lives in the freezer, out of the way.) http://www.amazon.com/gp/product/B0002IES80/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0002IES80&linkCode=as2&tag=thebojgou-20

        Reply
    26. Bizzy Lizzy's Good Things says

      April 27, 2014 at 3:29 am

      Hi Alanna, found your blog via Facebook… what an exquisite ice cream! I must admit I have a passion for cardamom too!

      Reply
      • Alanna says

        April 29, 2014 at 5:44 am

        Thanks, Bizzy Lizzy - so glad you made it over here! Cardamom is the best. :)

        Reply
    27. Sher Khan says

      May 02, 2014 at 6:59 am

      Smoked Cardamom is also just known as black cardamom, and is a staple in most northern garam massala, so will be available in any Indian grocery/store. A look at Indian recipes will also reveal many uses, and amounts for each usage.
      A note on stewing with black cardamom: it can take over a whole dish. If cooking over a long period, usually only one pod is needed, any more than that and you tend to lose any other flavours you put in.

      Reply
      • Alanna says

        May 02, 2014 at 4:33 pm

        Thanks for the great tips, Sher - much appreciated.

        Reply
    28. Jennifer M. says

      July 03, 2014 at 1:06 pm

      Gorgeous recipe! Definitely going on my list to make

      Just to say, you have your liquid conversions wrong-- you have 1 cup as being 120ml, but a cup is 240ml, give or take.
      1 cup half and half, plus another 1/2 cup (12 ounces / 175 mL) = should be about 350ml
      1 cup (8 ounces / 120 mL) heavy cream = should be 240ml.

      The weight measurements look fine.

      Reply
      • Alanna says

        July 04, 2014 at 10:44 pm

        Ack!! Thank you SO MUCH for catching that! Updating it now.

        Reply
    29. Jennifer Farley says

      March 30, 2016 at 5:33 am

      I was scrolling through pinterest and this showed up in my feed. Holy delicious.

      Reply
      • Alanna says

        March 30, 2016 at 10:52 am

        Aw! Thanks, Jen. I was just shooting ice cream yesterday and looking at your bourbon number for inspiration. :)

        Reply
    30. Joe Schlicht says

      September 21, 2016 at 3:33 pm

      Just trying this out today. Looks so good in the photos. Made the base and honey caramel. Will use my icecream maker (for the 3rd time) tomorrow. Thanks for sharing this.

      Reply
      • Alanna says

        September 21, 2016 at 9:31 pm

        Awesome! Let me know how you like it. :)

        Reply
    31. Joe says

      September 23, 2016 at 1:30 pm

      Ha...well mine didn't come out as pretty as yours. I think I'm cooking the base too long as well, and not enough makes it through my strainer (too thick), I need to get a thermometer. So my ratio of caramel to icecream was too close, with the caramel overpowering to flavor. I'll try again soon!

      Reply
      • Alanna says

        September 23, 2016 at 1:58 pm

        Aw sorry to hear it! Yes, the ice cream base should still be quite runny. Let me know how the next try goes!

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    How to Build a Vibrant Summer Cheese Board

    Basil Butter

    Gluten-Free Strawberry Shortcake

    Gluten-Free Madeleines

    Footer

    Instagram

    Heirloom tomatoes are getting good in California r Heirloom tomatoes are getting good in California right now and I’m looking forward to making this rustic tomato tart ASAP. 🍅

Flaky gluten-free pie crust melds with a cheesy base and ripe roasted tomato slices. Bring this beauty to a potluck or enjoy slices with a glass of bubbly for an appetizer or a light meal. ✨

https://bojongourmet.com/rustic-heirloom-tomato-tart-gluten-free/
    Paleo Vegan Berry Peach Cobbler 🫐🍑 This rus Paleo Vegan Berry Peach Cobbler 🫐🍑

This rustic summer fruit dessert combines berries and peaches with floofy #glutenfree biscuits. Swapping in finely ground @go_raw organic sprouted pumpkin seeds in place of almond flour makes this nut-free as well. Pumpkin seeds give the biscuits a lovely green hue and loads of buttery flavor. Don’t forget the ice cream! 

Fruit:
1 ¼ pounds peaches or nectarines, in thick wedges (4 cups)
4 ounces (1 cup) blueberries
3 tablespoons (30 g) maple syrup
2 teaspoons tapioca flour
pinch fine sea salt

Biscuits:
½ cup (75 g) cassava or GF AP flour
½ cup (70 g) @go_raw sprouted pumpkin seeds, finely ground
3 tablespoons (30 g) maple sugar or coconut sugar
1 teaspoon baking powder
¼ teaspoon fine sea salt
4 tablespoons (56 g) cold, unsalted butter or vegan butter in ¼-inch dice
¼ cup (60 g) coconut yogurt
¼ cup (60 g) plant milk 
1 teaspoon vanilla extract

for finishing:
2 teaspoons maple or coconut sugar
¼ teaspoon cardamom or cinnamon
1 tablespoon plant milk
plant-based vanilla ice cream, for serving

Position a rack in the center of the oven and preheat to 400ºF.

In a large bowl, toss together the peach slices, maple syrup, tapioca flour, and salt. Scrape into a baking dish (7x10” oval or 9” pie plate) and bake until the fruit is warm and juicy, 15-20 minutes.

Whisk together the cassava and pumpkin seed flours, maple sugar, baking powder, and salt in a large bowl. Add the cold butter bits and rub with your fingers until the butter is somewhat worked in with some pea-sized bits remaining.

In a small bowl, stir together the 2 teaspoons maple sugar and the cinnamon for topping the biscuits.

Place the yogurt, milk, and vanilla in a small saucepan. Place over a low flame and heat, stirring frequently, until the mixture is hot and steamy. Pour the hot dairy mixture into the flour/butter mixture and quickly but gently stir with a flexible silicone spatula until just combined. Scoop small lumps of dough over the fruit. Brush with the milk and sprinkle with the sugar. Bake the cobbler until the biscuits are golden on top and cooked through and the fruit is bubbling vigorously, 20-30 minutes. Serve warm.
    Strawberry shortcake dreams all summer long 🍓 Strawberry shortcake dreams all summer long 🍓

These GF shortcake biscuits are tender and buttery thanks to a blend of gluten-free flours (almond, oat, and rice) plus butter and cream. I’ve included dairy-free and vegan options too! 

✨Tip: if you don’t have any whipped cream on hand, use thick coconut yogurt for a tasty dairy free option like I did here. 

Bojon appétit my loves! 

https://bojongourmet.com/gluten-free-strawberry-shortcake/

#recipereel #gfbaking #strawberryseason
    Moar #zucchini love: chocolate tahini zucchini bre Moar #zucchini love: chocolate tahini zucchini bread ✨

This floofy loaf is paleo, vegan, and nut-free and it’s super simple to whip up with just a bowl and a whisk. Great for packing on picnics and in lunchboxes, or nomming with coffee in the afternoon ✨

https://bojongourmet.com/vegan-paleo-zucchini-bread-tahini-chocolate/

#zucchinibread #tahini #chocolove #paleobaking #paleodessert #bestofvegan #glutenfreevegan #allergyfriendly
    Next up for #zucchini season: GF zucchini fritters Next up for #zucchini season: GF zucchini fritters! Made with chickpea flour and spices for a falafel vibe🧆🥙

I love serving this up with herb yogurt sauce, chopped cucumber, tomato, and a drizzle of lemon. These are easy to make and they use up SO MUCH zucchini!

https://bojongourmet.com/gluten-free-zucchini-fritters/

#zucchinifritters #zucchinirecipes #f52farmstand
    Just got back from a dreamy trip in Northern Calif Just got back from a dreamy trip in Northern California! We stayed in a cabin off the grid right next to a river. Swam in bracing cold clear water every day and ate lots of yummy things! 

My cousin Joelle came to visit and brought loads of fresh zucchini from her garden. Now I’m dreaming of this gluten-free chocolate zucchini cake with Matcha cream cheese frosting from my book that I shared on my blog a few years back. 

Swipe to see how it’s made!

https://bojongourmet.com/gluten-free-chocolate-zucchini-cake/

#zucchinirecipes #zucchinicake #chocolatecake #glutenfreebaking #matcharecipes #alternativebakerbook

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2022 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack