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Rose, Saffron and Cardamom Ice Cream

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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. 

Ingredients:

  • 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

Method:

  1. 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.
  2. In a large pan, combine condensed milk and cream. Heat at a low temperature and stir.
  3. Add cardamom powder, rose essence and most of the rose petals. Stir in and simmer for a few minutes.
  4. Add saffron infused milk and stir into cream mixture.
  5. Take off the heat and allow to cool. Once the combination is lukewarm, whip lightly until foamy and soft peaks form.
  6. 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.
  7. 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! 

  #Recipes   #Everyday Cooking   #dessert   #rose   #saffron   #ice cream   #cardamom   #treat

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