Indian · Dessert
Cardamom Milk Ice Cream
A lightened take on classic Indian cardamom milk ice cream, built no-churn with Greek yogurt folded through whipped cream and sweetened milk instead of a heavy custard base, finished with saffron and pistachio.
$3
15 minsPrep
5 minsCook
380 minsTotal
EasyLevel
Nutrition per serving
250Calories
5.5gProtein
18.7gFat
15.6gCarbs
14.3gSugar
0.6gFiber
57mgSodium
50mgChol
10.6gSat Fat
224mgPotassium
143mgCalcium
0.3mgIron
0.4mcgVitamin B12
1.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Bengal Spiced Ale
local
Masala Chai
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Warm the skim milk gently with ground cardamom and saffron threads for 4-5 minutes, then let it cool completely to room temperature.
2
Whisk in the condensed milk and Greek yogurt until fully smooth and lump-free.
3
In a separate bowl, whip the heavy cream to soft peaks using a hand mixer, about 2-3 minutes.
4
Gently fold the whipped cream into the cardamom-milk mixture in two additions, keeping as much air in as possible.
5
Pour into a small freezer-safe tub, cover, and freeze for at least 6 hours, stirring once with a fork after the first hour to keep it smooth.
6
Scoop into two bowls and scatter the chopped pistachio over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.5 oz70g reduced with cardamom skim milk
- 1.4 oz40g condensed milk
- 2.1 oz60g whipped to soft peaks heavy cream
- 1.1 oz30g greek yogurt
- 0.1 oz1.5g ground cardamom
- 0.3 oz8g chopped pistachio
- 0 oz0.1g steeped in warm milk saffron
