Desserts Frozen: Coriander Icecream by Recipe Cottage

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	Coriander Icecream

		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.