Baby, it’s cold outside but this ice cream takes the scoop
THIS is a quick version of a classic Indian ice cream. Alternatively, replace or mix the pistachios with finely chopped dried or fresh fruit and-or mixed nuts. It is delicious on its own or served with griddled or barbecued tropical fruit.
600ml double or whipping cream
2 pinches of saffron threads, soaked in a little warm milk
2 pinches of green cardamom seeds
1 tsp kewra water (optional)
600ml condensed milk
600ml evaporated milk
2 tbs pistachios, finely chopped.
METHOD: In a large bowl, thoroughly mix together the cream, condensed milk and evaporated milk.
Add the soaked saffron with its soaking milk, cardamom seeds and kewra water, if using, to the milk mixture and combine. Finally, add most of the chopped pistachios, setting a spoonful aside for the decoration, and stir until the mixture is well combined. Pour the mixture into a freezer-proof container.
Freeze for at least 6 hours. Remove 5–10 minutes before serving and decorate with the reserved pistachios.
Note: Stir the ice cream once halfway through, so the nuts don’t settle at the bottom.
It can also be frozen in individual moulds.
Recipe from Indian Made Easy by Amandip Uppal (Murdoch Books), rrp $39.99. Available now in all good book stores and online.