Instructions: Combine yolks, cream, half-and-half, espresso, 1/2 cup sugar and cardamom in heavy saucepan over low heat. Cook, stirring constantly, until thickened and mixture coats back of spoon, about 10 minutes. Freeze in ice cream machine according to manufacturers directions.

Meanwhile, combine remaining 2 tablespoons sugar and water in small saucepan over medium heat. Heat to boil; cook until syrup is clear, about 2 minutes. Add to ice cream machine during last 5 minutes of churning. Transfer to plastic container. Serve immediately or cover and freeze.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.