based on coffee caramel swirl ice cream from epicurious (this is a half recipe, can be doubled)
Prep Time 20minutes
Cook Time 10minutes
chilling and freezing time 2hours
Total Time 30minutes
1 1/4cupwhipping cream
6cardamom pods crushed
1/4cupdark roast whole bean coffee
Combine cardamom, coffee beans, milk and cream in a pourable vessel.
In a dry, 5-quart, heavy, pot cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden in color. Continue to cook the caramel, gently swirling, without stirring, until deep golden. keep an eye out, don't let it burn.
Remove from heat and carefully pour cream and milk down the side of the pot. It will steam and bubble and the caramel will harden into an unruly lump, but fear not. Just move on to the next step and...
Return to a low heat and simmer the mixture. Keep stirring, until caramel is dissolved. Remove from heat.
In a large bowl lightly beat the eggs. Add hot cream mixture in a slow stream, go too fast and you'll scramble the eggs, whisking contantly. When completely combined pour it all back into the pot.
Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.)
The coffee and cardamom flavors will continue to get stronger until you strain so when the custard has reached the desired strength of coffee-ness pour custard through a fine sieve into another large bowl. You can do this step before, during, or after you chill the custard
Cover and chill custard until cold, at least 3 hours, and up to 2 days.
Freeze custard in an ice-cream maker, in 2 batches if necessary. You’ll want to let the ice cream harden for at least an hour or two before assembling sandwiches, so it’s spreadable but not drippy. If eating the ice cream straight up freeze ice cream until hard, at least 8 hours, and up to 1 week.
to make the sandwich portion of this ice cream sandwich I followed this recipe from king arthur flour -start at step four. And don’t be like me, trying to get clever with the round shapes. Use the slab method as outlined in the king arthur recipe. It will save you some grief, unless you like scraps and melty ice cream - then make them round ;)