Scroppino

Cardamom ice cream

• 500 GRAM LEMON SORBET
• 2 CUPS CHAMPAGNE
• 1 CUP VODKA

• 1 CUP CREAM
• 80 GRAM SUGAR
• 2 CUPS MILK
• 1 CINNAMON STICK
• 4 EGG YOLKS
• 6 CARDAMOM PODS, bruised

Take the ice out of the freezer and allow it to thaw a little. Whisk it with the vodka and the champagne using an electric mixer and pour it in cocktail glasses.

Bring the milk to the boil with the cinnamon and the cardamom, switch off the heat and leave this for half an hour. Take out the cardamom and cinnamon, add the egg yolks and sugar and stir. Heat this mixture slowly whilst stirring until it thickens and almost boils. Add the cream and put it in the freezer. Freeze for 4 hours, stir every hour.