Rose, Saffron and Cardamom Ice Cream
Laced with hints of fragrant hints of rose, delicate golden strands of saffron and warm cardamom, this creamy, delicately flavoured ice cream makes for a decadent summer pudding. Made with just a handful of ingredients, you can whip this up the day before with minimum effort – and you don’t need an ice cream maker to do it.
Don’t be deceived by the super easy recipe – the exotic blend of spices really packs a punch, for a dessert that’s wonderfully seductive and indulgent.
- 375g tin of sweetened condensed milk
- 300ml fresh double cream
- 1 tsp cardamom powder or spice drops
- 2-3 pinches of dried saffron strands
- 1 tablespoon dried rose petals
- 1 teaspoon rose essence
- 2 tablespoons milk
- Heat the milk in a small cup to near-boiling. Add saffron strands and stir in. Leave aside to allow the milk to infuse with saffron.
- In a large pan, combine condensed milk and cream. Heat at a low temperature and stir.
- Add cardamom powder, rose essence and most of the rose petals. Stir in and simmer for a few minutes.
- Add saffron infused milk and stir into cream mixture.
- Take off the heat and allow to cool. Once the combination is lukewarm, whip lightly until foamy and soft peaks form.
- Pour into a flat bottomed container, cover and place in the freezer. Freeze for 6-8 hours, churning through regularly every 2 hours. Ensure it is thoroughly stirred, as the cardamom will settle to the bottom, while the rose petals will rise to the top.
- Alternatively, the mixture can be put into an ice cream maker. Serve and sprinkle with remaining rose petals.
Maximum impact, minimum effort. This gorgeous pudding is a definite winner for date night!
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