After typing a post about a wasabi popsicle, I started to think about other spice and and ice combinations. Naturally, I thought of cardamom, one of my favorite spices. A friend of mine recently suggested that we make cardamom ice cream. Unlike wasabi, cardamom is widely used in both savory and sweet dishes, such as rice and pastries. Its deeply aromatic qualities have always attracted me. And now, I'm dying with curiosity to find out its potential with ice cream.
Below are a few recipes you can try at home:
If any of you have tried cardamom ice cream before, I'd love to find out what it tastes like. Please let me know!
Here's an interesting idea: 
This might be just because I'm not a big seafood fan in the first place (except for some fish, clams, and scallops), but I find oysters a rather odd food to even think about eating. The way it must feel when it's going down your throat...gah. I wouldn't eat one for a million dollars.*
Soy and chickpeas might help stroke victims
The world of pie and tart crusts
Starbucks launches the Piadini 
