Now it's no secret, Indians don't do dessert very well. Starters, mains, sundries - All incredible. Dessert - Not so much, how is it possible that every single dessert in a country's cuisine tastes exactly the same as each other?! That said, there is one hidden gem in there that doesn't instantly give you cavities. Ras Malai consists of a kind of curdled cheese bathing in the most floral, fragrant, sweet milk you have ever tasted. I know what you're thinking - Curdled cheese in a dessert?! I'm thinking that too, but it was not the cheese that I had in mind when I set out to make this ice cream recipe, it was the incredible, sweet, cardamom milk. Get ready for your new favourite flavour of ice cream.
20g Peeled Pistachios
20g Cashew nuts
10 cardamom pods
400ml Full-Fat Milk
300ml Double Cream
200ml Sweetened Condensed Milk
3 Egg Yolks
3 tbs White Sugar
0.25 tsp Salt
5 Threads of Saffron (optional)
2) Peel the 10 cardamom pods and collect the seeds. Grind the seeds to a powder in a pestle and mortar.
4) Cook on low for a few minutes before adding the milk, cream and condensed milk.
5) Simmer and stir for 15 minutes. Do not allow to boil.
6) Put the 3 egg yolks in a bowl with the sugar and whisk to a paste.
7) Pour the milk mixture through a sieve and set aside to cool down a little.
8) Pick out about half the nuts from the sieve and set aside. Now I choose to peel the nuts at this point but it is probably unnecessary and takes forever.
9) Slowly add the warm milk mixture to the egg yolk bowl and whisk continuously. Transfer to a pan and bring back to the heat. Stir continuously until the mixture coats the back of a spoon. Add the peeled nuts.
10) Transfer the mixture to your ice cream container and put in the fridge.
11) Once cool, put the mixture into your ice cream maker and follow the usual instructions.
12) Enjoy now and thank me later.