Serves
4
The
Indian equivalent of ice cream, this is a very refreshing dessert to
serve after a spicy meal. The flavours can be complemented by serving
cardomon tea or coffee at the end of the meal.
Ingredients
900ml/1½ pints
full cream milk
4 whole cardomon pods
75g/3oz soft brown sugar
25g/1oz ground almonds
150ml/5fl oz double cream
25g/1oz pistachio nuts, chopped
To garnish: chopped pistachio nuts
Method
1. Place
the milk and cardomon pods in a heavy based saucepan and bring to the
boil. Simmer for about 1 hour until the milk has reduced in volume
by half.
2. Add the sugar, stirring until dissolved, then strain into a bowl and add the
almonds. Leave to cool.
3. Stir the double cream and pistachios into the cold mixture.
4. Use an ice cream maker (following the manufacturers instructions) or freeze
in a metal bowl until mushy, beat with an electric hand whisk and then freeze
again until solid.
5. Transfer to the refigerator 30 minutes before serving. Scoop out and decorate
with chopped pistachio nuts.
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