Coffee cardamom ice cream

_MG_61692 cups half and half
1 cup milk (I used almond)
1 tablespoon cardamom pods, cut open
2 tablespoons medium ground coffee
3 egg yolks
1/2 cup sugar in the raw
1 big pinch kosher salt

In a heavy saucepan bring half and half, pinch of salt and cardamom pods to a simmer. When dairy comes to a simmer, remove from heat, cover, and steep for 30 minutes.
In a glass measuring cup, whisk together egg yolks, sugar, and coffee until well combined.Reheat the dairy until it’s hot bot not boiling, and temper the yolks with some of the dairy, then carefully stir yolk mixture into pot. 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.
Strain custard through a cheese cloth and chill in an ice bath then refrigerate at least 4 hours, ideally overnight.
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.

Recipe adapted from


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