Ices

Coffee, cardamom and chocolate bombe
1. 

600ml double cream
30 cardamom pods, split and seeds slightly crushed
100ml extra strong coffee
8 egg yolks
150g golden caster sugar
200g dark chocolate, 70%

Heat the cream with the cardamom seeds and coffee over a very gentle heat for about 10mins, then allow to cool.

Whisk the egg yolks and sugar until the mixture is pale in colour. Reheat the flavoured cream and pour through a sieve onto the yolk mixture while stirring. Cook using a gentle heat until the custard coats the back of a wooden spoon. Do not overheat as the mixture will curdle. Pour into an icecream machine and churn until frozen. Freeze overnight.

Scoop into balls and then re-freeze. Melt the chocolate and allow to cool, but still be liquid. Spoon over the ice cream balls until coated. Refreeze until needed.

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