Homemade ice cream is so fabulous, and with a great foundation, the flavor possibilities are endless. My sons asked me recently what my favorite candy was, and I replied that the older I get, the less I actually enjoy candy. I'd much rather have chocolate or some sort of baked good, but when pressed to consider a candy bar I'd eat if I had to, I thought of the Almond Joy. Coconut, chocolate and almonds- what's not to love?! <br />Inspired by this conversation, I made this ice cream which is like a homemade, subtle Almond Joy with a twist: a dash of cardamom. Divine! <br />*Full disclosure, my husband isn't a cardamom fan so prefers this recipe without its inclusion, but I think cardamom all the way! You can consider that an "optional" ingredient, although I write that grudgingly. <br />**You’ll need an ice cream maker for the smoothest results. <br />**The egg-custard base needs to chill for at least 4 hours before going into the ice cream maker, so plan accordingly. And the ice cream is best AFTER 24 hours.

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