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Condensed milk and cardamom ice cream
Condensed milk and cardamom ice cream
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Prep Time:
400 minutes
Cook Time:
15 minutes
Total Time:
415 minutes
Spiced creamy ice-cream, perfect for any special occasion.
Ingredients:
  • 600ml milk
  • 1 cinnamon quill
  • 6 cardamom pods, lightly bruised
  • 6 egg yolks
  • 110g caster sugar
  • 300ml can condensed milk
Instructions:
  • In a saucepan over medium-high heat, warm the milk with a cinnamon quill and cardamom pods until just before boiling. Remove from heat and let it infuse for 20 minutes. Strain the infused milk into a jug and set aside.
  • In a bowl, use electric beaters to whip the eggs and sugar until thick and pale. Slowly pour in the strained milk while continuing to whisk. Transfer the mixture to a clean saucepan and cook over low heat, stirring, until it thickens enough to coat the back of a spoon (about 2-3 minutes). Mix in the condensed milk.
  • Transfer the mixture to a shallow container and freeze until the edges are frozen, about 2 hours. Take it out, use an electric beater to mix it, return it to the container, and freeze again. Repeat this process 2 or 3 times. Or use an ice cream machine as instructed. Serve the ice cream in chilled glasses, topped with pears in rose syrup.

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