Coffee Cardamom Ice Cream

Ingredients

• 2 cups cream
• 1 cup milk
• 1 tablespoon cardamom pods
• 2 tablespoons medium ground coffee
• 6 egg yolks
• 1/2 cup sugar
• 1/2 teaspoon kosher salt

Directions

1. Warm the cream and milk in a heavy saucepan until they reach a simmer. As that’s happening, put the cardamom pods in an ungreased skillet and toast them until they smell fragrant, about 30 seconds, then use the flat side of a knife to crack them open. Once the dairy is simmering, take it off the heat, add the cardamom pods, cover the pan, and let everything infuse for 30 minutes.
2. In a separate clean, heavy-bottomed saucepan, whisk the egg yolks, sugar, and coffee together until the mixture is smooth and even. Strain the hot dairy right into the yolk mixture, moving quickly, and whisk until everything is completely blended.
3. Set the pot over medium-low heat and cook the custard, whisking often, until it coats a spoon and your finger can draw a clear path through it on the back, or until it measures 170 degrees F. Add the salt to taste and stir it in.
4. Pour the custard through a fine mesh strainer, then cool it in an ice bath or in the refrigerator until very cold, about 40 degrees F. Churn it in an ice cream maker according to the manufacturer’s instructions, then move it to an airtight container and freeze until firm for at least 4 hours before serving.