Prep: 10 minutes. Cook: 12 minutes. Freeze: 30 minutes Yield: 5 cups
6 egg yolks
1 cup each: whipping cream, half-and-half, brewed espresso
1/2 cup sugar
1 1/2 teaspoons ground cardamom
2 tablespoons each: sugar, water
1. Combine yolks, cream, half-and-half, espresso, 1/2 cup sugar and cardamom in heavy saucepan over low heat. Cook, stirring constantly, until thickened and mixture coats back of spoon, about 10 minutes. Freeze in ice cream machine according to manufacturer's directions.
2. Meanwhile, combine 2 tablespoons sugar and water in small saucepan over medium heat. Heat to boil; cook until syrup is clear, about 2 minutes. Add to ice cream machine during last 5 minutes of churning. Transfer to plastic container. Serve immediately or cover and freeze.
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