I have heard so much about Village ice cream. I finally had a taste and it was as good as everyone has been raving about. I had a taste of their cardamom ice cream and ever since I have wanted to try making it at home. Cardamom ice cream, sounded really strange to me, but after a taste, I have to say it was really good. So here is my interpretation of it veganized.

1 can full fat coconut milk
1 cup non dairy milk (soy, almond, etc)
1 vanilla bean, split lengthwise
8-15 whole green cardamom pods*, lightly crushed
3/4 cup sugar
3 Tbl tapioca or corn starch
Pinch of salt
1/8 teaspoon ground cardamom

* Be careful not to add too much cardamom to the recipe. Cardamom is a very strong flavour, and too much of it can cause a soapy taste.

Preparation:
Refrigerate the can of coconut milk the night before.

Spices:
Lightly crush the cardamom pods. Split the vanilla bean and scrape the insides and put both the scrapings and the bean into the pot.

Cream:
Open the refrigerated can of coconut milk and throw away all the water in the can (or reserve it to use in smoothies). The remaining coconut milk should be firm. Add the remaining coconut milk, non-dairy milk, and sugar to the pot with the cardamom pods and vanilla bean. Slowly bring to a boil then remove from heat and cover for 20 minutes to let the spices infuse the milk. Remove the vanilla bean and cardamom pods from the milk.

Thicken:
Put the pot back on the burner and turn the heat on low. In another container add the starch and add a few spoonfuls of the liquid from the pot. Mix until you get a slurry with no lumps. Whisk the slurry into the milk in the pot, constantly stirring making sure the bottom of the pan doesn’t stick and the milk starts looking thicker. If it doesn’t look like it’s getting thicker make more starch slurry and add to the milk. Once it starts looking thicker, remove from heat, add the ground cardamom, salt and cool in the fridge

Take the cream out of the fridge and whisk to make sure there are no lumps. Put into the ice cream maker and enjoy!