For a while now I have been dreaming about ice cream flavoured with cardamom and coffee. It sounds like a divine combination and when I was flicking through the latest issue of Donna Hay I found a recipe for Cardamom and Coffee Custards which just confirmed that I needed to attempt an ice cream recipe.
Joel’s parents were in town on the weekend so we had them over for a Sunday BBQ roast for 10 people and I whipped up a big chocolate pavlova with strawberries for dessert. The pavlova required 6 egg whites so while that was cooking in the oven I got busy with the 6 leftover egg yolks and made the custard base for the ice cream.
It has only been in the last 4 years that I have been making my own custards. I was always a bit scared of making them because they sounded too technical but with practice I have grown in confidence. I can now tell quite easily when the custard is ready to come off the heat before splitting and they are just so delicious. And once you get the hang of making custard then it is quite fun to experiment with different flavourings. I love to put in orange zest or different liqueurs. For this ice cream I just added a little bruised cardamom pods and some instant coffee. The recipe is based on the Donna Hay recipe for the custards and it was wonderful but next time I will experiment with a little shot of espresso or even a swig or two of coffee liqueur.
Sprinkling over some crushed chocolate coated coffee beans transformed this ice cream into a scrumptious dessert. A good dollop of really thick double cream would have been very welcome too. I’ll be whipping up another batch of this adults only ice cream very soon.
cardamom and coffee ice cream
2 cups (500ml) cream
10 cardamom pods, bruised with a pestle
1 teaspoon vanilla extract
2 teaspoons instant coffee
6 egg yolks
1/3 cup brown sugar
crushed chocolate coated coffee beans, to serve
In a saucepan place the cream, cardamom pods, vanilla and coffee. Bring to the boil over a medium heat then turn down heat and leave it to simmer for a couple of minutes, stirring often. Take off the heat.
In a medium sized bowl whisk together the egg yolks and sugar. Place a sieve over the bowl and pour in the cream mixture. Whisk together until smooth then pour into a clean saucepan. Stir over a low heat until just thickened and coats the back of a wooden spoon.
Pour into a bowl and cover with plastic wrap to prevent a skin from forming. Cool and then chill in the fridge. Once cold, churn in an ice-cream maker.
Serve with crushed chocolate coated coffee beans.