Desserts

Cardamom & Saffron Ice Cream

Prep 1h 5 mins
Total 24 hours

Easy
Serves 4

Compatible with

Contains Milk/Dairy

Cooking mode

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100ml whole milk
Large pinch saffron strands
6 cardamom pods, lightly crushed
250ml double cream
200g condensed milk

Utensils

Step 1

Place milk, saffron and cardamom pods into a small saucepan over medium–high heat, and bring the milk to steaming (just a few bubbles gathering at the edges). Remove from heat and leave to infuse for 1 hour.
Step 2

Stir cream and condensed milk into the infused milk.
Step 3

Pour mixture through a sieve into empty tub. Discard saffron and cardamom pods. Place storage lid on tub and freeze for 24 hours.
Step 4

Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 5

Select ICE CREAM.
Step 6

Once processing is complete, add mix-ins or remove ice cream from tub and serve immediately.