It’s hot and humid and this ice cream fits in perfectly with the weather. It’s rich and creamy yet soft and delicious with the scent of cardamom and yellow tint of saffron.
By Nik Sharma
- 1 quart or 4 cups whole milk
- ¾ cup sugar
- ½ teaspoon saffron
- ¼ teaspoon green cardamom seeds, freshly ground
- 1 tablespoon cornflour
- ¼ cup gulkhand (candied rose petals)
- 4 tablespoons rose water
- 1 pint heavy cream
- 2 tablespoons of fresh lemon juice, strained to remove pulp
- ¼ cup rose syrup
- In a thick bottomed saucepan, bring 3 cups of the milk and sugar to a boil on medium-high flame. Immediately reduce to a gentle simmer, add the saffron and ground cardamom and continue to cook with constant stirring until the milk reduces to 2 cups. This should take approximately 25-30 minutes. Just be careful to avoid scalding the milk.
- Whisk the cornflour into the reserved one cup of milk (make sure there are no lumps) and pour it into the hot milk in the saucepan and bring the milk to a boil again. Reduce to a gentle simmer and cook with constant stirring for another 10 minutes. At this point the milk should be thick with a custard consistency.
- Remove the milk from the burner. Fold in the gulkhand, rose water and heavy cream. Transfer to a glass bowl and chill in the refrigerator for at least 3 hours.
- Pour the ice cream liquid into your ice cream maker and proceed as per your manufacturer's instructions (I used the Cusinart ICE-30BC ice cream maker for 25 minutes). Transfer the ice cream into a clean freezer proof dish and allow it to firm for at least 4-6 hours before serving.
- Whisk the lemon juice and rose syrup together in a small bowl. Before serving, top each scoop of the ice-cream with the lemon-rose syrup as needed.