• 7 cups heavy cream
• 2½ cups espresso coffee beans
• 1 cup sugar
• 9 large egg yolks
• 1 tablespoon rosewater
• ½ teaspoon ground cardamom

Heat the cream to boiling in a large saucepan. Remove from the heat and stir in the coffee beans. Let steep 2 to 2½ hours. Strain the cream into another saucepan, add ½ cup sugar, and reheat to boiling, stirring to dissolve the sugar.

Lightly whisk the egg yolks and the remaining ½ cup sugar until blended. Whisk in about 1 cup of the hot cream mixture, then whisk into the remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon, 3 to 5 minutes. Do not boil.

Strain the custard into a mixing bowl and place immediately in a larger bowl filled with ice water. Stir in the rosewater and cardamom. Chill the custard well. Freeze in an ice cream maker according to the manufacturer’s instructions.