This recipe could be served as a scented yoghurt instead of freezing it, which makes it both exotic and extremely simple. Frozen, it is not as rich as egg-based ice cream, and has a delightful tang. Serve with pomegranate seeds tossed with a little sugar and rosewater, or if you can’t find pomegranates, some tinned lychees drained of most of the syrup would work well, too. (I find them the only bearable tinned fruit.)
Feeds 8-10
Ingredients
12 green cardamom pods
1 litre Greek yoghurt
4–5 tablespoons condensed milk
To serve
seeds of 2 pomegranates
2 tablespoons rosewater
1 tablespoon caster sugar
Method
Crush the cardamom pods with a pestle and mortar and pick out the green husks before pounding the black seeds to a fine powder. Combine the yoghurt and condensed milk in a mixing bowl, stir in the cardamom and taste to check for sweetness – I like it quite tart, but you may prefer to add extra condensed milk. Churn the mixture in an ice cream machine, if you have one. Alternatively pour it into a plastic container and freeze, stirring every half an hour to prevent large ice crystals forming. This will take a couple of hours and you will need to let it soften a little outside the freezer before eating. Just before serving, toss the pomegranate seeds with the rosewater and caster sugar in a bowl and take to the table for everyone to sprinkle over their ice cream.
Joanna Weinberg has written cookery columns for The Times, Red and currently Condé Nast Traveller. She has written two cookbooks, How to Feed Your Friends with Relish and Cooking for Real Life, published by Bloomsbury, and runs Kitchen Table Cookery at The Talbot Inn, Somerset.
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