Tuesday, April 12, 2016

Cardamom Flavoured Cashew and Raisins Ice Cream

Whenever summer comes I feel automatically drawn towards ice creams. And after I came to know about this beautiful easy ice cream recipe which requires no cooking and no churning..I am literally in heaven.

no churn Cashew and Raisins Ice Cream recipe indian flavoured ice cream recipe

no churn Cashew and Raisins Ice Cream recipe indian flavoured ice cream recipe

no churn Cashew and Raisins Ice Cream recipe indian flavoured ice cream recipe

Ice cream parlors are great, and real life saviours...but I miss my desi flavours there. So lo and behold, I am buying cartons after cartons of heavy whipping cream and condensed milk and making my own ice creams. And you know what, it’s quite addictive.

no churn Cashew and Raisins Ice Cream recipe indian flavoured ice cream recipe

no churn Cashew and Raisins Ice Cream recipe indian flavoured ice cream recipe

So this time, I present you my very favourite Cardamom flavoured Cashew nuts and Raisins ice cream. Very filling light and very very satisfying!! This one is my second favourite...right after my Saffron and Pistachio Ice cream.

no churn Cashew and Raisins Ice Cream recipe indian flavoured ice cream recipe

Cardamom Flavoured Ice Cream with Cashew Nuts and Golden Raisins
Serves 4-6

no churn Cashew and Raisins Ice Cream recipe indian flavoured ice cream recipe

Ingredients:
1 cup whipping cream
½ - ¾ cup of condensed milk
¼ cup of cashew nuts – chopped
A handful of golden raisins
5 green cardamoms

Method:
Whip the heavy whipping cream until stiff peak forms.
Then add the condensed milk as per taste, and whip again until fully incorporated.
Dry roast the cardamom pods and peel off their skin. Grind their seeds in a mortar and pestle, until they become fine powder.
Mix this powder to the whipping cream mixture and pour it in an air-tight container.
Freeze this mixture for 2 hours.
After 2 hours the ice cream base will thicken and then add the chopped cashew nuts and raisins into it.
Freeze again for 6-8 hours or preferably overnight.

Serve with caramel sauce or butterscotch sauce or chocolate sauce or your favourite fruit puree and chopped cashew nuts and raisins.

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