Espresso-Cardamom Ice Cream

Preparation info

  • Difficulty

    Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Espresso‚ÄďCardamom-Infused Milk

  • 71 g / 2.5 oz ground espresso
  • 10 cardamom pods, toasted and cracked
  • 2.71 kg / 5 lb 15.59 oz milk

Ice Cream Base

  • 2.61 kg / 5 lb 12.06 oz / 52.23% Espresso‚ÄďCardamom-Infused Milk
  • 849 g / 1 lb 13.95 oz / 16.99% heavy cream
  • 810 g / 1 lb 12.57 oz / 16.21% sugar
  • 728 g / 1 lb 9.68 oz / 14.57% egg yolks

Method

  1. For the Infused Milk: Grind the espresso right before adding it to the milk. Steep the ground espresso and cardamom pods in the milk until the milk is infused, about 10 minutes. Strain the milk through a fine-mesh strainer.
  2. For the Ice Cream Base: Make the ice cream base according to the Classic Ice Cream Method.
  3. Strain the base through a fine-mesh strainer and cool over an ice bath. Age the base under refrigeration overnight.
  4. Once the base has aged, churn to the desired consistency.
  5. Harden for at least 2 hours and up to 4 hours. Reserve until needed.