Fall Flavorings: Cardamon Affogatos

This affogato is inspired by the Turkish coffee flavored with cardamom that is popular throughout the Middle East, but more directly by a little gelato shop we visited in D.C. I’m not fond of strong coffee, but I loved the affogato. The bitterness of the hot coffee is sharp at first, traveling in pinpricks up the sides of the tongue. But the cardamom ice cream is a juxtapose between cold and creamy, and leaves a coat of sweetness in its wake—the perfect balance between bitter and sweet. Blended together, the cardamom and coffee become indistinguishable from one another. Together the two separate flavors form a fragrant, spiced, and exotic combination. Fleur de Lait Cardamom Ice Cream Adapted from The Perfect Scoop, by David Lebovitz.

 

Makes about about 3 cups

2 cups whole milk

3/4 cup sugar

pinch of salt

3 tablespoons cornstarch

1 cup heavy cream

2 tablespoons cardamom pods

 

Put the milk, sugar, salt, and cardamom pods in a heavy saucepan, and warm over low heat. Once steaming, remove from heat and let the mixture steep for an hour. Pour the mixture through a sieve and discard cardamom pods. Whisk the cold heavy cream and cornstarch together in a measuring cup until the cornstarch is dissolved, then stir this into the milk. (To avoid lumps of cornstarch. Heat the cardamom-milk mixture, stirring frequently, until it begins to bubble up. Remove from the heat and stir for two minutes, then pour into a large bowl. Stir frequently for 5 minutes more, to release the steam and cool it down, then refrigerate the mixture for several hours or overnight. Once chilled, freeze in your ice cream maker according to the manufacturers’ instructions. Assembly Place a scoop of cardamom ice cream into a shallow glass. Pour a shot of espresso (brewed to your taste) over the ice cream. Serve immediately.

Photos and recipe courtesy of the Bittersweet Baker.

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