quick note – our website has a small affiliate store where you can shop for ingredients and kitchen items I use in all of my episodes. We get a small affiliate fee from Amazon if you buy from our links. We appreciate your support.
Print
Rose, Cardamom and Coconut Ice Cream
- Total Time: 15 minutes
- Yield: 1 quart 1x
Description
Sweetened condensed milk, crushed cardamom pods, rose water and toasted coconut make this a completely satisfying sweet treat.
Ingredients
1 can sweetened condensed milk
1 1/2 cup whole milk
1/4 – 1/3 cup sugar
pinch salt
1/2 tsp vanilla
3–4 cardamom pods
1 – 2 tsp rose water
1/4 cup unsweetened coconut flakes, toasted
For the Topping
Unsweetened coconut flakes
Pink Himalayan salt or any sort of coarse salt
Rooh Afzah (Rose Syrup)
Sprinkles!
Instructions
Ice Cream Base
- In a small saucepan, add about 1/3 – 1/2 cup of the milk and all of the sugar. Place it over low heat and warm it just to dissolve the sugar. You don’t want to bite into sugary bits in your ice cream.
- As soon as there are no more distinct sugar particles on your spoon, take the pan off the heat and transfer the milk and sugar to a large bowl.
- Crush the cardamom pods either with a mortar and pestle or put the pods in a bag and use a blunt object. Put the cardamom pods into the bowl with the sugared milk
- Add the rest of the milk, and the sweetened condensed milk, salt, vanilla and the rose water. Stir and let it sit for about 5 minutes.
- After 5 minutes, pour the mixture through a strainer to remove the cardamom pods and seeds.
- Pour the mixture into your ice cream maker and follow the instructions for your particular maker.
- When the ice cream is almost done churning, add the toasted coconut. You can also add pistachios or walnuts at this time as well.
- When the ice cream is done, transfer to an airtight container and let it harden for a couple of hours. But honestly, no one in my house waits for more than 30 minutes.
Salted Toasted Coconut
- Preheat your oven to 350
- Put the unsweetened shredded coconut on sheet tray. Sprinkle the salt and mix. Spread the coconut out so it is a single layer on the baking sheet.
- Place in the oven. DO NOT LEAVE THE KITCHEN OR YOUR COCONUT WILL BURN – THIS WILL TAKE NO MORE THAN 2-3 MINUTES
I don’t have to tell you how to eat ice cream, do I? Top with salted coconut, rose syrup and sprinkles and enjoy.
Notes
I use this large Pyrex measuring cup to do a lot of mixing in because it is so much easier to pour things out – regular mixing bowls make a mess.
I splurged a couple of years back and purchased this Whynter ice cream maker with an internal compressor. No forgetting to freeze the ice cream maker bowl anymore!
Rose water can be found in a lot of supermarkets these days. I know Walmart in our area carries it. But, if not, have no fear. Here is a link.
Do not confuse rose water with rose syrup. They are two very different things. Rose syrup is used as a topping for ice cream, or mixed with water and ice for a refreshing drink. But I can’t guarantee what it would be like if you added it to this ice cream base. Here is a link to the rose syrup.
- Prep Time: 15
- Category: Dessert
- Cuisine: Afghan
0 Comments