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Scooped: Coffee Cardamom Ice Cream

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[Photograph: Max Falkowitz]

If imitation is the sincerest form of flattery, hopefully outright theft is more so. Because there's no mystery about where this ice cream came from: after tasting the blend of cardamom and coffee in ice cream at Big Gay Ice Cream last week, I knew I had to make it my own.

That's not to say coffee with cardamom is anything new: a big part of the coffee drinking world figured this out hundreds of years ago. It's not hard to see why—bitter roasted coffee takes well to the citrus and menthol flavors of cardamom pods. Even when used in modest proportions, as is the case here, cardamom brings a special lift to plain coffee ice cream.

I've taken to having a small scoop in lieu of a coffee break, but if you're the kind of person who thinks ice cream has a place at afternoon tea (and why not?), this is the recipe you're looking for.

Get the Recipe

Coffee Cardamom Ice Cream »

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

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