Ingredients

The following ingredients have 3 Servings
  • 2 tablespoons instant espresso powder
  • 2 tablespoons boiling water
  • 10 cardamom pods* (shells discarded and seeds ground)
  • 1 1/4 cups heavy cream
  • 3/4 cup canned sweetened condensed milk

Instruction

  • In a small bowl, combine the espresso powder, boiling water, and ground cardamom. Let cool to room temperature.
  • Using a stand mixer, an immersion blender, or a handheld electric mixer, beat the cream and condensed milk until the mixture is thick and airy, sorta like loosely whipped cream minus the soft peaks, 2 to 5 minutes. Stir in the cardamom coffee mixture.
  • If using an ice cream maker, dump the mixture into the maker and process according to the manufacturer’s instructions, about 20 minutes. Serve the ice cream immediately if you like a soft-serve consistency or transfer the ice cream to a container, cover, and freeze for at least a few hours if a harder consistency is desired.If not using an ice cream maker, scrape the ice cream into a container of some sort, cover with plastic wrap or a lid, and freeze until softly firm, sorta like soft-serve consistency, 3 to 5 hours, or very firm, up to 24 hours. It’s that simple. The ice cream really doesn’t need to be churned or even stirred.