The ice cream maker made its debut yesterday when I made some cardamom-vanilla ice cream. I modified the recipe a bit, increasing the yield to about a quart. Came out quite well, if a little on the sweet side. I used a little less than a quart of half-and-half, four egg yolks, and about 2/3 of a cup of sugar. Next time, I’d use about 1/3 to 1/2 a cup of sugar. The texture is excellent, though, and the cardamom and vanilla go well together. Next on the list is blackberry.