Category
Dessert
Serves
4
Cook
20 mins (plus overnight freezing)
Ingredients
300ml evaporated milk300ml condensed milk300ml double cream3 cardamom pods - crushed50g shredded un-blanched almonds
Instructions
- Pour the evaporated milk, condensed milk and double cream into a 16cm saucepan Add the cardamom pods and warm over a gentle heat. Bring up to the boil and remove from the heat. Leave for 10 minutes while cardamom flavour infuses
- Strain through a sieve into a mixing bowl and whisk by hand for a minute or so to remove any lumps. Leave to cool. Stir in the almonds and then pour into a plastic container and freeze over night
- To serve, use an ice cream scoop to spoon into bowls (a couple of small scoops per person should be sufficient as it's fairly sweet) and garnish with shredded almonds.
