Blueberry Cardamom Ice Cream

Makes 2 quarts There’s an old Icelandic saying: “Even though you are small, you can still be clever.” Teeny weenie blueberries, fresh from the bush may be small, but they make the most adorable and extraordinary purple ice cream. And, as you drown in bite after bite of cold, sweet, glorious goodness, you also consume a quarter ton of antioxidants. Clever, indeed. So, churn up a batch. Stick around to watch as it freezes in the belly of your ice cream maker – you’ll be all smiles as the violet blue blends with the rich cream and sweetened by a light touch of sugar and cardamom. Make ice cream. Let joy overwhelm you – become a child, yet again. I’m honored that this recipe was featured in Penzy’s Spices’ 2012 early summer catalog. Ingredients: 2 cups blueberries 1 Tbsp water 1/2 tsp fresh, crushed cardamom (the seeds of about 15-20 pods) 2/3 cup sugar 2 cups heavy cream 1 cup milk Method: Ah, blueberries. There’s no quicker way to revive the inner child. Especially when the winter …