1 tb whole green cardamons
300ml double cream
1 cinnamon stick
85g caster sugar
100ml rose water
1 tsp gum mastic crystals, crushed with 1 teaspoon caster sugar (optional)
200ml evaporated milk
dried rose petals (optional)
1). Crush the whole cardamon pods in a mortar and pestle, take out the pods leaving the seeds, then grind the seeds to a fine powder. (Or just buy the ground cardamon – but it’s not as aromatic)
2). Pour the milk, cream, cardamon and cinnamon into a saucepan and bring to the boil. Simmer over a low heat, stirring occasionally, until the liquid has reduced by about a quarter.
3). In another saucepan, combine the sugar and rose water, over a low heat until the sugar has dissolved. Remove from the heat and allow to cool.
4). Remove the milk mixture from the heat once it is ready, and stir in the crushed gum mastic (if using this), then allow to and cool for about 15 minutes.
5). Strain the milk mixture to remove the solids. Add the evaporated milk and rose water syrup. Mix well and pour into a freezer safe container and place in the freezer
6). Every 30 mins or so, Remove the mixture and blend it/mix it well to prevent it forming ice crystals. Once it has frozen, it is ready to eat.
Cardamon & Rosewater Icecream November 16, 2008