Step 1

Mix the instant coffee, cardamom pods and cinnamon with 50ml of just-boiled water in a small bowl, cover and leave to infuse for 2 hours.

Step 2

Pour the double cream and condensed milk into a large bowl and strain in the infused coffee mixture, discarding the spices.

Step 3

Use an electric whisk to beat everything together until the mixture is thick and the consistency of clotted cream. Scrape into a container then freeze overnight until solid.

Step 4

Scoop the ice cream into small bowls to serve.