| Surprise! Homemade ice cream can be Ayurvedic! No need to deprive yourself of one of summer’s most special treats. Knowing a few simple tricks about foods and spices is the key to making an ice cream that not only tastes good, but makes you feel good. |
| Rose Pistachio Saffron Cardamom Ice Cream is sweet and aromatic. Rose, saffron, and cardamom provide elegant, decadent aromas which in turn help you digest heavy, cold ice cream. The crunchy texture of pistachios compliments the sweet and smooth consistency of this creamy dessert. Hearty, rich pistachios also offer a savory balance to sweet ice cream. |
| Ingredients |
| 3 c HEAVY CREAM |
| 2/3 c RAW SUGAR |
| 1/4 c SKIM MILK POWDER |
| 2 tbsp ROSE WATER |
| 1/4 c PISTACHIO |
| 1 tsp SAFFRON |
| 1 tsp CARDAMOM |
| 1 tsp ROSE PETALS |
| Instructions |
| 1. Put the pistachios in the freezer. |
| 2. Heat the remaining ingredients over low heat until the sugar is dissolved and it begins to steam. Briskly whisk for one minute. |
| 3. Chill all ingredients in the refrigerator for 30 minutes. |
| 4. Use an ice cream maker, or if not available, simply place in the freezer and stir every fifteen minutes until frozen. |
| 5. When the ice cream is almost done, drop in the and/or pistachios, if using. Serve in frozen bowls and garnish with candied rose petals. |
| Alternatively, freeze 3/4’s of the liquid portion, then place in a vitamix or high end blender with the remaining 1/4. Mix in the solid ingredients. |
| |
Anna Godfrey 