I'm a couple of weeks early for national ice cream month, which officially starts in July, but who needs an official reason to eat ice cream? Continuing on my cardamom binge, I offer you this pistachio cardamom ice cream. I've finally gotten around to trying the ice cream base recipe from Jeni's Splendid Ice Creams At Home by Jeni Britton Bauer, and the slightly adapted version I made provides the base for the added flavors of roasted pistachios and ground cardamom. There's a whole science behind Jeni's method to making ice cream, and it's an informative read in the article "Here's the Scoop" by Molly O'Neill, which first appeared in Saveur magazine. <br /> <br />Although Jeni's ice cream base recipe uses a couple of tablespoons of regular corn syrup, I didn't have any at home, so I substituted raw honey instead, and I also used turbinado sugar instead of regular granulated white sugar. Since honey is sweeter than corn syrup, I suspect the use of the larger-grained turbinado sugar (instead of a fine-grained granulated white sugar) helped balance out the substitution of honey for corn syrup and kept the ice cream from being too sweet. I also chilled the mixture in a large metal bowl set in an ice bath instead of using a plastic bag submerged in an ice water bath. Even with the few adjustments I made, Jeni's ice cream base recipe still produced a very creamy, richly flavored ice cream. With such a reliable and easy formula as Jeni's, there's no reason not to create your own favorite and unique flavor at home. And officially, you've got an entire month to try...

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