So I’ve told you guys about my dramatic love over saffron and cardamon right? And i also blabbed about how i like to add these two things to everything. Well, why not add them to something i adore incredibly as well! Ice cream!
If my metabolism allowed it, i would have had ice cream for breakfast, lunch, and dinner.
There’s just something with this frozen substance right?
To make my usual ice cream more middle eastern in terms of flavor these were the perfect candidates.
- 1 tablespoon of vanilla essence
-300ml of milk
-4 egg yolks
-125g of caster sugar
-300ml of double cream or whipping cream
-1/2 teaspoon of ground cardamon
-1/4 teaspoon of saffron
Ground Pistachio to garnish
Now, gallop the milk into a saucepan with the vanilla, cardamon, and saffron. And bring slowly to a boil. Remove and leave for 15 minutes to allow the flavors to develop. With a whisk, whisk the egg yolks and sugar in a bowl and pour the milk mixture into the egg. Mixing well during this stage. Now return to pan and heat gently stirring constantly with a wooden spoon. (Ive read that the sauce should thickly coat the back of the wooden spoon which might take up to 10 minutes and should be done over gentle heat or the mixture might curdle). Allow the mixture to cool completely.
Once cooled, add the cream to the mixture and churn in an ice cream machine.
When its ready, scoop some ice cream, garnish with ground pistachio and simply give into the wonderful power of ice cream.
Oh, and recently a super cute cate appeared at my grams house. I simply fell in love with her and had her put in a box and set free in our backyard. We fed her so she stays and now she’s always lying down on this bench in the backyard! I love seeing her sleep in such an adorable way while the bench rocks back and fourth and simply hate it when she disappears and goes of to her cat adventures.