Ingredients
- ½ cup brewed espresso or strong coffee
- 3-4 whole cardamom pods
- 8 egg yolks
- 1 cup sugar, divided
- ½ tsp cinnamon
- pinch salt
- 1 ½ cups heavy whipping cream
- ½ tsp vanilla
Instructions
- Brew coffee or espresso and add cardamom pods. Allow to sit 20-30 minutes, then strain coffee to remove pods.
- Prep a loaf pan with non-stick spray and then line with plastic wrap on all sides. Set aside.
- Whisk ½ cup of sugar with egg yolks, espresso and salt in a large metal bowl. Place the bowl over a pan of simmering water. There should only be about 1 inch of water on bottom of pan.
- Prep a large bowl of ice water. Set aside.
- Whisk egg yolk mixture for 5-6 minutes, until thick and creamy. Place bowl into the other large metal bowl with ice water to cool.
- In a stand mixer fitted with whisk attachment, or using a hand mixer, whisk heavy cream, starting on low speed for 1 minute then raising speed to high. Add ½ tsp vanilla and other ½ cup sugar until firm peaks form.
- Using a rubber spatula, fold the whipped cream into the coffee custard. Spoon mixture into the prepared pan and place in freezer overnight or for at least 6 hours.
- When ready to serve, remove semi freddo from freezer. Allow to sit 2-3 minutes, and then place a platter on top. Invert semi freddo onto platter and slice. Garnish with a dusting of cinnamon, cocoa powder or chocolate curls.
- Prep Time: 30 minutes + 6 hours freezing time
- Cook Time: 6 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Middle Eastern