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Caramel-Coriander Ice Cream

2 Tbsp coriander seed
2 cups heavy cream
1/2 cup milk
1 cup sugar
1 tsp lemon juice
1/4 cup plus 2 Tbsp water
10 egg yolks

In a small pan, toast the coriander seeds over medium heat, stirring
often, for about 2 minutes. Remove from heat and cool. Coarsely
grind toasted seeds in a mortar and pestle or in a coffee grinder.

In a 2- or 3-quart saucepot, combine the cream, milk, and coriander
over medium heat. Bring the mixture to a simmer to infuse the
coriander flavor into the cream mixture.

In a 3-quart pot, combine the sugar, lemon juice, and water. Stir
once to help dissolve the sugar. Then, over a medium heat, allow
the mixture to caramelize, stirring occasionally. Bring the mixture
to an amber color, then remove from the heat. With a ladle, carefully
add some of the hot cream mixture to the caramel. Be cautious as
the mixture will splatter a bit at first. Finish this step by adding
the entire cream mixture.

In a medium-sized bowl, stir the egg yolks and slowly drizzle some
of the cream mixture into the yolks to temper. Stir the yolk mixture
back into the main cream mixture. Over a medium flame, while
stirring, bring the mixture to nappe, or thicken to the point where
it coats the back of a spoon. Strain through a fine strainer. Cool
the ice cream base in a container set in ice or in the refrigerator.
Spin in an ice cream machine. Serve immediately.


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