This sweet, homemade ice cream with a bit of a caffeinated kick is the perfect dessert for a dinner party with family and friends. The nuanced flavor of the sesame caramel sauce will have everyone giving you a standing ovation.

Serves 6–8

Instructions:

1. Pour heavy cream and half-and-half into a medium-sized pot, and cook at medium-low heat. Whisk in coffee, salt, sugar, vanilla, and cardamom. Steep for 10 minutes, and strain out coffee grounds. Cool mixture completely in the refrigerator for at least 2 hours, up to overnight.
2. Place coffee mixture into an ice cream maker following manufacturer’s instructions, and freeze until firm.
3. In a medium pot over medium-high heat, dilute sugar in water, and simmer while whisking until sugar caramelizes to a golden brown, about 8–10 minutes. Turn off heat, and whisk in cream and butter, creating a sauce. Stir in sesame seeds, and let cool to room temperature.
4. To serve, scoop ice cream into bowls, and drizzle with sesame caramel.