How To Make Indian Cardamom Ice Cream
Aug 13th, 2008 by admin
This is another Indian recipe that I’ve tried at home since attending cookery workshop Easy Indian With Manju Malhi at Books for Cooks in Notting Hill, London last month. It’s taken from the recipe booklet handed out at the workshop, and can also be found on Manju’s website and in her Easy Indian cookery book. It was a hot Saturday afternoon when I made this, and it was exactly what I craved!
Ingredients: (for 4 people)
- ½ tsp cornflour
- 2 tbsp milk
- 250ml / 9fl oz evaporated milk (I went for the ‘light’ version)
- 250ml/ 9 fl oz condensed milk (as above!)
- 200g / 7oz thick double cream
- seeds of 2 to 3 cardamom pods, crushed
What to do next:
Add cornflour to small bowl and slowly stir in milk until blended, then set aside. Pour evaporated milk into saucepan and bring to boil over high heat. Add condensed milk, double cream, cardamom seeds and cornflour mixture. Continue boiling, stirring constantly for another minute.
Remove pan from heat and leave mixture to cool slightly, then transfer to blender (or use a hand-held mixer) and blend for 2 minutes, or until smooth.
Pour mixture into freezerproof container with a lid and freeze for at least 6 hours, or ideally overnight, until ice cream is set. Take it out of the freezer 10-15 minutes before serving, so that it softens a little. Serve 2 small scoops per person, as it is quite rich.
NB This is particularly tasty with blueberries and a Nairn’s ginger oat cake…
Other Indian Recipes that you might like:
Click for all the Indian recipes on World Foodie Guide.
My grandmother came to the US from Finland; she used to make cardamom bread and rolls that sometimes included raisins. I have always wondered why cardamom would ever have been popular in such an isolated country, so far from India. It seems to me to be an exotic, but homey and satisfying spice.
And, I am passing on the Brilliante Weblog Premio 2008 Award to you. You could pass some appreciation along to some worthy blogs if you like.
Cardomom bread sounds delicious. Have you tried making them before?
Thank you very much for passing the award onto me. I feel very proud! And I’ve already passed it on to others…
Oh, yes. I’ve made a lot of cardamom bread! It’s been a while since I made it, I’ll admit, but it is sort of like challah—made with milk, butter, and sugar (but not too sweet), and braided. Don’t forget the egg-white/sugar glaze to make it shiny. I don’t remember my grandmother’s recipe, but then she made 6 or 8 loaves at a time. We used our big dinner table to mix it up. My mother had a recipe for making two loaves, and I can clearly remember an image of her handwriting for her recipe. Unfortunately, I don’t know where that is. Likely its up North tucked into a cookbook she used to use all the time. She died last Feb. and my dad is here living with my sister, so the house is empty of people but everything is still in place. Probably my mother wrote out a recipe for me, but when I bought Beatrice Ojakangus’s book in the ’70s, I tossed it out because it was essentially the same recipe. Regret that now.
The awards are fun to trace back who recommended which blogs. I’ve found some very interesting people that way, so… Best Luck!
What a shame you didn’t keep your mum’s recipe! Hopefully you will be able to find your grandmother’s one. That cookbook of hers sounds like a treasure you should start using once (if ever!) you finish your current project. I agree about going backwards to look who recommended which blogs. I’m going to do that this weekend. Happy cooking Tess!
This is so good I wake up in the morning looking forward to pudding in the evening !!
Joanna – have you made this too?! I don’t have an ice cream maker, so this is quite easy to make as you don’t need one.
Helen Yuet Ling