If you like cardamom then you will love this ice cream if you don't click off to read something else...
50g espresso coffee beans
1 tbsp cardamom pods
pinch of salt
4 egg yolks
100g of golden caster sugar
300ml whole milk
250ml of double cream
- Wizz the coffee beans and cardamom till it becomes gritty but not a powder
- Add to the milk and heat till steaming then leave to infuse for 30 mins
- Sieve out the coffee and the cardamom and add the cream and heat until steaming again
- Whisk the eggs and sugar till light and fluffy
- Add the warmed milk to the eggs and whisk constantly till all the milk is added
- Heat the coffee custard till it reaches 85c then allow to cool before adding it to your ice cream machine
