Pistachio And Cardamom Ice Cream recipe
ingredients
1 x (14 oz/400 g) can evaporated milk
20 cardamom pods, seeds removed and crushed, or 1/2 tsp ground cardamom
2 oz (50 g) caster sugar
2 tsp (10 ml) powdered gelatine
5 fl oz (150 ml) single cream
1 oz (25 g) pistachio nuts, chopped
1/2 tsp rosewater
20 cardamom pods, seeds removed and crushed, or 1/2 tsp ground cardamom
2 oz (50 g) caster sugar
2 tsp (10 ml) powdered gelatine
5 fl oz (150 ml) single cream
1 oz (25 g) pistachio nuts, chopped
1/2 tsp rosewater
To decorate:
edible flower petals
method
1. Warm the evaporated milk with the cardamom and sugar, until sugar dissolves.
2. Bring just to the boil and leave to cool. Dissolve gelatine in 2 tbsp water and stir into the milk with remaining ingredients.
3. Transfer to rigid container and freeze until thick.
4. Beat well, then freeze until solid. Or, transfer to dariole moulds before final freezing.
5. Turn out and decorate with petals.
2. Bring just to the boil and leave to cool. Dissolve gelatine in 2 tbsp water and stir into the milk with remaining ingredients.
3. Transfer to rigid container and freeze until thick.
4. Beat well, then freeze until solid. Or, transfer to dariole moulds before final freezing.
5. Turn out and decorate with petals.
serving amount
serves 6
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
