Pistachio And Cardamom Ice Cream
Ingredients
- 14 oz can evaporated milk
- 20 cardamom pods seeds removed and crushed, or 1/2 tsp ground cardamom
- 2 oz caster sugar
- 2 tsp powdered gelatine
- 5 floz single cream
- 1 oz pistachio nuts chopped
- 1/2 tsp rosewater
to decorate:
- edible flower petals
Instructions
- Warm the evaporated milk with the cardamom and sugar, until sugar dissolves.
- Bring just to the boil and leave to cool. Dissolve gelatine in 2 tbsp water and stir into the milk with remaining ingredients.
- Transfer to rigid container and freeze until thick.
- Beat well, then freeze until solid. Or, transfer to dariole moulds before final freezing.
- Turn out and decorate with petals.
Calories: 250 kcal
Carbohydrates: 23 g
Protein: 8 g
Fat: 15g
Saturated Fat: 8 g
Cholesterol: 47 mg
Sodium: 82 mg
Potassium: 348 mg
Fiber: 2 g
Sugar: 16 g
Vitamin A: 427 IU
Vitamin C: 3 mg
Calcium: 221 mg
Iron: 1 mg