Coffee & Spices in ice cream… So tasty! So easy!
Ingredients:
2 cups (500 mL) 35% cream
½ cup (125 mL) coarsely ground dark roast coffee beans
6 whole cardamom pods, lightly crushed
Pinch cinnamon
½ tsp (2 mL) salt
4 egg yolks
1 300 mL can sweetened condensed milk
2 cups (500 mL) 35% cream
½ cup (125 mL) coarsely ground dark roast coffee beans
6 whole cardamom pods, lightly crushed
Pinch cinnamon
½ tsp (2 mL) salt
4 egg yolks
1 300 mL can sweetened condensed milk
Method:
Combine cream, coffee, cardamom, cinnamon and salt in a saucepan over medium-high heat. Bring to a boil, then remove from heat and let steep 20 minutes. Strain cream mixture into saucepan and return to medium-high heat until heated through. Whisk egg yolks and condensed milk in a medium bowl until pale and smooth. Slowly whisk hot cream mixture into the yolk mixture until smooth. Cover and chill completely.
Combine cream, coffee, cardamom, cinnamon and salt in a saucepan over medium-high heat. Bring to a boil, then remove from heat and let steep 20 minutes. Strain cream mixture into saucepan and return to medium-high heat until heated through. Whisk egg yolks and condensed milk in a medium bowl until pale and smooth. Slowly whisk hot cream mixture into the yolk mixture until smooth. Cover and chill completely.
Pour custard into a prepared ice cream maker and follow manufacturer's instructions. Transfer to a sealable container, and freeze until set.
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