Author Notes
Think of this as kulfi with a kick. Rose water helps to give the ice cream a heady floral scent and, aside from adding flavor, the pistachio liquer gives it a slight chewiness. Serve it with your favorite Indian meal and you'll be racing through the nan, straight for dessert. —hillary
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Ingredients
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2 teaspoons
ground green cardamom
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1.5 cups
half & half
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0.5 cups
sugar
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4
egg yolks
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1 cup
heavy cream
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0.5 teaspoons
rose water
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2 tablespoons
Dumante (pistachio liquer)
Directions
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Heat half & half and cardamom over low heat, until it comes to a simmer. Once it is simmering, add the sugar and allow the mixture to continue heating until the sugar is dissolved and the flavor of the cardamom has infused, about 10-15 minutes. Take care that your mixture does not boil.
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Remove cardamom infused half & half from the heat and allow to cool for at least 20 minutes.
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Place the egg yolks in a blender and mix, streaming in the cardamom half & half slowly until both are well incorporated.
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Add heavy cream, Dumante and rose water to the blender and mix.
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Chill your ice cream base until is has completely cooled, then churn according to your ice cream maker instructions.
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