Indian ice cream is made by boiling whole milk for hours until it thickens, making it denser than its Western counterpart, which is typically aerated. To save time, this recipe uses evaporated milk as a quick alternative to boiling whole milk.
(Yield: Serves 8)
- 1 ¾ cups evaporated milk
- 1 ½ cups condensed milk
- 3 teabags black tea, such as English breakfast, or 2 tsp loose-leaf tea
- ½ tsp dried ginger or juice squeezed from a 1-inch piece fresh, grated ginger (fibrous part discarded)
- ½ tsp ground Ceylon cinnamon
- 3 pods green cardamom, seeds finely crushed and husks discarded
- 8 2-inch-diameter silicone molds or 2 plastic tubs (should each hold 2–3 cups/22 oz)
- 1 tsp crushed pistachios
In a medium saucepan over low heat, combine milks, tea, ginger, cinnamon, and cardamom; cook, stirring frequently, until milk is almost boiling. Re-move from heat and pour liquid through a sieve into a heatproof jug. Squeeze teabags, if using, in order to extract maximum flavor.
Cool mixture to room temperature, about 1 hour. Divide among molds or pour into tubs. Freeze until solidified, 2–3 hours for molds or overnight for tubs. Store in freezer up to 2 months.
Serve sprinkled with crushed pistachios. Serves 8.
NUTRITIONAL INFO 263 calories per serving, 9 g fat (6 g saturated), 37 g carbs, 0 g fiber, 8 g protein, 134 mg sodium
See also Whipped Yams with Coconut Cream