How to Make Ice Cream: Nothin' But Scoop

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10 whole cardamom pods
2 cups 1% or 296 milk
1/4 cup light corn syrup
2 tablespoons real maple syrup
4 tablespoons brown sugar
1 tablespoon instant espresso powder
2 cups strong brewed coffee (I used 1/2 cup ground Starbuck's with 2 cups water.)

Prepare the coffee. Stir the espresso powder into the coffee; let cool. Using the flat side of a large knife, smash the cardamom pods slightly. Put them in a large saucepan with the milk. Heat just until it begins to boil and remove from heat. Stir in the corn syrup, maple syrup, and sugar. Put a few inches of cold water in the sink. Pour the coffee into the saucepan and place the saucepan in the water to cool. When the mixture is cooled, pour through a strainer into a shallow pan or plastic container. Freeze for one hour; remove and whisk. Repeat until the granita is no longer watery. It should be slightly mushy. Serve in a glass with a spoon. 'If you can't find cardamom pods anywhere, try a Middle Eastern grocery or substitute a cinnamon stick.

Strawberry Frozen Yogurt

You'll need the ripest sweetest berries for this ice cream. Go strawberry pickin'! If your supermarket's berries are hard and tasteless, use unsweetened frozen strawberries. Partially defrost them first in a bowl and use the juice.

2 pints ripe strawberries (about 4 cups)
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons water
1/2 cup sugar
1 cup vanilla yogurt (it doesn't matter if it's low-fat or nonfat) 

Wash the strawberries and cut off the stems. Cut them in half and place in a blender with the orange juice and water. Blend until smooth. Pour into a mixing bowl and whisk in the sugar and yogurt. Pour into an ice cream machine or shallow pan according to Method I or II. Eat or freeze in a plastic container. Let frozen yogurt soften again before eating.

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