Buttermilk Soup With Cardamom Ice Cream

• 2 cups cream
• 2 cups milk
• 10 large egg yolks
• 1 cup, plus 2 tablespoons, sugar
• 1 tablespoon ground cardamom
• 4 cups buttermilk
• 1 cup heavy cream
• 3/4 cup vanilla sugar (or regular sugar and 1/2 teaspoon vanilla extract)
• 1/2 teaspoon ground cinnamon
• Strawberries for serving

1. Combine the cream and milk in a saucepan and bring to a simmer.
2. Remove from the heat.
3. Whisk together the yolks and sugar until smooth.
4. Very slowly whisk the hot cream into the yolks.
5. Return the mixture to the pan and cook over medium heat, stirring constantly, until just thick enough to coat the back of a spoon.
6. Strain into a clean bowl, stir in the cardamom and chill well.
7. When chilled, freeze in an ice cream maker according to the manufacturer's instructions.
8. To make the soup, whisk together the buttermilk, cream, sugar and cinnamon until the sugar is dissolved and chill.
9. Place approximately 1/2 cup of soup in each serving bowl.
10. Add a scoop or two of ice cream to each, and surround with strawberries.

cream, milk, egg yolks, sugar, ground cardamom, buttermilk, heavy cream, vanilla sugar, ground cinnamon, strawberries

Taken from cooking.nytimes.com/recipes/5607 (may not work)