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Turkish-style cardamom and coffee ice cream
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Serves: 6 (makes about 750ml)
3 tbsp espresso instant coffee
15 cardamom pods, seeds removed and ground
450ml double cream
260g condensed milk
1. Mix together the coffee powder, ground cardamom and 4 tbsp boiling water. Leave to cool.
2. Beat the cream and condensed milk together until quite thick, then stir in the spiced coffee, mixing well. Scrape into a container, cover with cling film and freeze. It will become quite firm so take it out about 20 minutes before serving. Some shortbread will go with it nicely.
This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
This recipe was first published in May 2017.