2 cups Cream
1/2 cup Milk
385 grams Sweet condensed milk
8 Cardamon pods
1/2 cup Ground full-roasted coffee
5 Egg yolks
1. Mix the cream, milk, coffee, salt, cardamom pods and cinnamon in a medium size heavy bottom pot and bring to a simmer over medium heat. Remove the mixture from the heat and set aside for 20 minutes to infuse. After 20 minutes, strain the mixture back into the pan and bring back to a simmer over medium-low heat.
2. Whilst the cream is getting back to heat, beat the egg yolks and condensed milk together in a large bowl. Beat until the mixture is pale and creamy.
3. When the cream mixture starts to simmer, pour over the egg yolks, a little at a time, and keep whisking the egg yolks until all the cream is incorporated. Pour the custard back into the pan and return to heat. Stir with a wooden spoon or spatula until the mixture is thick enough to coat the back of the spoon. Strain once more into a clean bowl set over ice. Allow the custard to cool completely then cover the bowl with plastic wrap and refrigerate for at least two hours but preferably overnight before churning in an ice cream machine.