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.