It’s summer here, and it’s monsoon season in India where I am right now. Monsoon in Bangalore is beautiful. The weather is quite perfect, not too cold or chilly. It rains, but not crazily. Being here, travelling around, and trying different foods is an amazing feeling.
There’s a huge selection of food here. From the authentic Karnataka Ragi Roti (finger millet tortilla) to a Belgian waffle flavored with rich Indian spices, everything is easily accessible.
The palette right now is wide. The ice cream flavors are numerous, with wine ice cream, cherry-mango ice cream, and butterscotch pistachio ice cream. Throughout my childhood years, I don’t remember having fruit based ice creams or desserts at all. It wasn’t that popular then. The ice cream that were fruit based were probably artificially flavored, so it was a natural instinct to go for the nutty cardamom or saffron ones. It’s all so different now.
Although I do like the fruit ones, I still have a strong bond to the ones I grew up with. This is one of them.
Who wouldn’t like a luscious, smooth, sweet nutty ice cream? We Indians have a strong relationship with cardamom. The no churn was a popular method to make ice cream, since regular households didn’t have an ice cream machine then. I stuck to that method with slight changes after seeing Nigella Lawson’s Popular No-Churn Ice Cream.
This is one of our favorite flavors and it works so well together. I made cones using my recipe for Pizzelle.
Have a lovely week my friends!!
- 4 cup of Heavy Whipping Cream chilled
- 1 can condensed milk
- ⅓ cup coconut cream
- ½ cup pistachio coarse paste
- ½ tsp green cardamom powder or powder for 3-4 cardamom pods
- Semi sweet melted chocolate
- 2 tbsp coconut oil
- Cones to serve in
- Clean the whipping bowl and the whisk very well and dry it. You can leave the bowl in the freezer for 30 minutes before whipping the cream.
- Add the condensed milk, coconut cream and the chilled whipping cream and whip it on low speed, around 3 for 3 minutes so it can slowly whip. Then whip it on medium high for another 5 minutes at high speed until it is almost to a stiff peak stage. Stop the machine and add the pistachio paste and whip it for another 30 seconds to a minute until stiff peak and stop immediately. Pour in a ice cream pan or box and chill overnight.
- Melt the chocolate on double broiler, add coconut oil in it and drizzle on the icecream once it is completely chilled.