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Francisco Migoya
Espresso-Cardamom Ice Cream
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Preparation info
Difficulty
Medium
Appears in
top 1000
Frozen Desserts
By
Francisco Migoya
Published
2008
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Recipes
Contents
Ingredients
Espresso–Cardamom-Infused Milk
71
g
/
2.5
oz
ground espresso
10
cardamom pods
, toasted and cracked
Dessert
ice cream
Vegetarian
Gluten-free
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