Please don’t kid yourself. Ice cream is an excellent choice in the wintertime. It really always is a good idea. 

This recipe came about one morning when I was drinking heaps of much needed coffee. After several cups and due to time progressing, my consumption dwindled and the coffee became cold. That didn’t stop me from downing the last little sip (yup, I knew it was going to be cold and yup I knew I was going to wince) and that’s when I noticed that this particular coffee had a hint of cardamom to it, that I hadn’t noticed when my mouth got scolded for trying to wake up my body faster than possible. My analytical gene couldn’t let that be a moment of only curious joy – I had to research. 

Sadly for me (but not for the birth of this recipe) I didn’t really need to research, seeing that owning this book makes knowledge about flavour matching a breeze. According to the book the Bedouin way to prepare coffee is to grind coffee beans and cardamom together – even adding in a bit of orange blossom water. I could get down with that. But I would much rather drink my coffee traditionally black and instead have an ice cream for dessert. The result is this well rounded, kind of grown up, delicate dessert that would be lovely served after a simple meal.

The recipe is completely hassle-free as it is a parfait-style ice cream, needing no attention once put in the freezer. Just remember to attend to your enjoyment when eating.


1/2 strongly brewed coffee, hot
7 cardamom pods
1-2 tablespoon orange blossom water

4 egg yolks
70 g powdered sugar
2,5 cups heavy cream


  • Start by crushing the cardamom pods with the side of a knife. Put into the hot coffee and let infuse for at least 1 hour. Strain.
  • In a bowl whisk together egg yolks and powdered sugar until light and airy – about 5 minutes.
  • Add the (now cold) cardamom-infused coffee and the orange blossom water to the yolk mixture and stir to mix completely.
  • In a large bowl whip the heavy cream to just before stiff peaks.
  • Take a couple of spoons of the whipped cream and carefully fold it into the yolk mixture.
  • Then carefully fold the yolk mixture (now with a bit of whipped cream) into the rest of the whipped cream until just incorporated.
  • Pour mixture into a container and freeze for several hours or overnight until frozen.

Remember to thaw in the refrigerator before serving.

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