Name: Espresso-Cardamom Ice Cream
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 849 g / 1 lb 13.95 oz / 16.99% heavy cream; 810 g / 1 lb 12.57 oz / 16.21% sugar; 10 cardamom pods, toasted and cracked; 728 g / 1 lb 9.68 oz / 14.57% egg yolks; 71 g / 2.5 oz ground espresso; 2.61 kg / 5 lb 12.06 oz / 52.23% Espresso–Cardamom-Infused Milk; 2.71 kg / 5 lb 15.59 oz milk

Preparation info

Difficulty
Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Espresso–Cardamom-Infused Milk

71 g / 2.5 oz ground espresso
10 cardamom pods, toasted and cracked

Method

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.
For the Ice Cream Base: Make the ice cream base according to the Classic Ice Cream Method