Ice cream that's aromatic with the gentle flavor of whole cardamom pods and the rich bitterness of coffee.
Note: Use whole cardamom pods for the best flavor. The amount below will give a very subtle cardamom flavor to the ice cream. For a more cardamom-forward scoop, double the amount, but remove before adding the ground coffee.
Read more: Scooped: Coffee Cardamom Ice Cream
- Yield:makes about 1 quart
- Active time: 1 hour
- Total time:2 hours, plus an overnight chill (or at least 6 hours)
- 2 cups cream
- 1 cup milk
- 1 tablespoon cardamom pods
- 2 tablespoons medium ground coffee
- 6 egg yolks
- 1/2 cup sugar
- 1/2 teaspoon kosher salt
In a heavy saucepan bring cream and milk to a simmer. While dairy is heating, toast cardamom pods in a dry skillet until aromatic, about 30 seconds, and press down on them to open with the flat side of a knife. When dairy comes to a simmer, remove from heat, stir in cardamom pods, cover, and steep for 30 minutes.
In a clean heavy-bottomed saucepan, whisk together egg yolks, sugar, and coffee until well combined. Quickly strain dairy into egg yolks and whisk until fully combined.
Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F. Stir in salt to taste.
Strain custard through a fine mesh strainer and chill in either ice bath or refrigerator until it is very cold, about 40°F. Churn in ice cream maker according to manufacturer's instructions, then transfer to an airtight container and to harden in freezer for at least 4 hours before serving.