Recipe by

Visit website

Casually elegant Cardamom Affogato ~ a shot of steaming espresso is poured over a dish of homemade cardamom ice cream and the result is magical!

Total time

0 minutes




  • for the ice cream
  • 1½ cups heavy cream
  • ½ cup milk
  • ½ cup sugar
  • 10 green cardamom pods
  • ½ tsp espresso powder (instant espresso)
  • ¼ tsp vanilla extract
  • for SERVING
  • 1 shot of freshly brewed espresso for each serving


  1. Put the milk, cream and sugar together in a small saucepan and stir until the sugar dissolves.
  2. Lightly crush the cardamom pods with the back of a spoon until they crack open. Don't lose any of the little black seeds. Add the cardamom pods to the pot, seeds, and all.
  3. Heat the cream over medium heat JUST until it comes to a simmer. Turn off the heat and let sit for 20 minutes.
  4. Give the mixture a good stir, and then strain through a mesh sieve. Add the vanilla extract, cover and refrigerate until completely chilled.
  5. Pour the mixture into your ice cream machine and process according to the directions. In my basic Cuisinart model it takes about 15- 20 minutes.
  6. Spread the soft ice cream into a loaf sized pan and freeze for at least 2-3 hours until scoopable
  7. To serve, put a scoop of ice cream in a small glass or dish, and then top with a freshly brewed shot of espresso. Eat right away!.
  8. View the recipe instructions at The View From the Great Island

Contains allergens
You may also like

View this recipe plus 5,000 more in our FREE app

Preview in browser for now