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. 1. In a heavy saucepan bring cream and milk to a simmer. While dairy is heating, toast cardamom pods in a dry skillet until aromatic, about 30 seconds, and press down on them to open with the flat side of a knife. When dairy comes to a simmer, remove from heat, stir in cardamom pods, cover, and steep for 30 minutes.
2. 2. In a clean heavy-bottomed saucepan, whisk together egg yolks, sugar, and coffee until well combined. Quickly strain dairy into egg yolks and whisk until fully combined.
3. 3. Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F. Stir in salt to taste.
4. 4. Strain custard through a fine mesh strainer and chill in either ice bath or refrigerator until it is very cold, about 40°F. Churn in ice cream maker according to manufacturer's instructions, then transfer to an airtight container and to harden in freezer for at least 4 hours before serving.