Photo used for illustrative purposes.
I don’t own an ice cream maker because I don’t have space in my kitchen to store one,” admits Maunika Gowardhan, author of Tandoori Home Cooking.
“That’s probably why it’s always been my goal to come up with a no-churn ice cream recipe that really works. This cheat’s ice cream is made with double cream and condensed milk flavored with green cardamom, rose water, dried rose petals and pistachios. Easy to mix, freeze and serve, and delicious to eat.
No-Churn Rose and Cardamom Ice Cream
8 green cardamom pods (seeds only)
280 ml fresh cream
2 tablespoons rose water
1 can of 400g condensed milk
1 tablespoon dried rose petals
20 g coarsely chopped pistachios
Method:
1. Grind the green cardamom seeds in a pestle and mortar to a fine powder.
2. In a bowl, whip the cream with the rose water and cardamom powder until soft peaks form. Next, lightly fold the condensed milk, dried rose petals and most of the crushed pistachios into the whipped cream.
3. Transfer the ice cream mixture to an airtight freezer-proof container. Scatter the remaining pistachios on top of the ice cream and place them in the freezer for six to eight hours, or preferably overnight.
4. When ready to serve, allow ice cream to sit at room temperature for five to 10 minutes to soften slightly, then scoop into individual bowls.
