This recipe is nothing short of divine with Evelyn Cross’s Very Special Long-Ago Carrot Cake.
2 cups heavy cream
1 tablespoon whole cardamom pods
2 quarts buttermilk (or 1 quart buttermilk and 1 quart plain full-fat kefir)
2 cups sugar
1/8 teaspoon salt
2 teaspoons vanilla
1 to 2 tablespoons rosewater
1. Heat the heavy cream in a small, non-reactive saucepan until it is scalding hot. Drop in cardamom pods, turn off heat, and let stand until cream has cooled to room temperature, along cardamom to steep in it.
2. Meanwhile, combine buttermilk, sugar, salt, vanilla, and rosewater, whisking well.
3. When cream has cooled, strain it into the the buttermilk mixture, trapping the cardamom pods. Discard pods. Whisk again.
4. Place the buttermilk mixture in an ice-cream maker and freeze according to manufacturer’s instructions. When the ice cream is done, transfer to a freezer container with a tight-fitting lid, and try not to fight among yourselves as to who gets to lick the dasher which was recently in the churning ice cream. Ideally, let the ice cream rest in the freezer for a few hours to firm up slightly before serving.
Based on a recipe from Passionate Vegetarian.
[…] it in the classic manner, with a cream cheese icing, but to me it is infinite perfection with my Indian-Style Buttermilk-Rosewater Ice Cream and a sprinkle of finely chopped pistachio […]