This is particularly nice after a light South Asian meal.
Rose Ice Cream
4 cups whole milk
1 cup heavy cream
3 Tbsp rosewater
3 Tbsp sugar
9 cardamom pods
Remove the cardamom seeds from the pods and put into a spice grinder. Put
the milk in a heavy stockpot. Set over medium heat and condense, stirring
constantly, until it is noticeably thicker than when you started.
Grind the cardamom in and continue stirring and condensing until it
attains the thickness of heavy cream. Stir in the rosewater, briefly cook
(about 1 minute), then stir in the sugar and remove from heat, stirring to
dissolve the sugar. Pour into your ice cream maker, then pour in the cream
and either start churning (if by hand - produces the best results) or turn
on the machine (if motorized. Not quite as fine control over the texture
but acceptable).
Generally, churn until the mixture stiffens to the point of being
unchurnable (you should of course follow directions of any ice cream maker
you happen to have). Set in the freezer and allow to sit for 2 hours
minimum. It's best if it's a freezer kept only slightly below freezing,
not a real deep-freeze, long-term storage freezer. Serve.
Makes approximately 1 1/2 pints.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/