We just got an electric ice cream maker. Imo found it at Homegoods for $50 (it's this one). I was so excited, I wasted no time using it! For the trial run, I made matcha ice cream, based on the New York Times' master ice cream recipe, and all of us in this family agreed that it was much better than Fosselman's (and we love Fosselman's) and even better than the Maeda-en brand we buy at the Asian grocery store (which is legit stuff). I love ice cream but often crave (or wish for) flavors that aren't readily available, so you see, after the success of that first attempt, I felt empowered to make all the flavors I could dream of! (That is, one at a time, haha.) The first in this series of dream ice creams is inspired by my favorite Indian dessert, ras malai.
Cardamom + Rose Tea Ice Cream
makes around 1 1/2 quarts
2 cups whole milk
1 cup heavy cream
1/8 tsp salt
4 green cardamom pods, crushed lightly
3 tbsp dried rose petals
1/2 cup sugar
4 egg yolks
1/4 cup roasted unsalted pistachio pieces
In a medium saucepan, heat the milk with the cardamom pods and rose petals until small bubbles form on the sides of the pan. Stir in heavy cream and salt and continue heating gently until frothy. Turn off the heat and allow the cardamom & rose to steep in the milk mixture. Meanwhile, in a medium bowl, whisk together egg yolks and sugar until well-blended. Take a quarter cup of the milk mixture and slowly pour it over the egg mixture, stirring constantly. (Patience is important in this step of tempering the eggs because you don't want to end up scrambling them!) Continue to pour and stir in a little bit of the milk into the bowl until you have about half of the mixture incorporated with the eggs. Carefully pour the contents of the bowl back in the saucepan with the remaining milk mixture and stir. Over medium low heat, continue stirring until custard thickens slightly -- thick enough to coat the back of a spoon. Remove from heat and strain custard through a fine mesh sieve into a clean container. (Discard used rose petals & cardamom pods.) Cover and chill overnight in the refrigerator.
Churn in an ice cream maker for about 25 minutes. Pistachios may be added in the last few minutes of churning, or simply sprinkled on top of ice cream when ready to serve. Ice cream may be eaten immediately as soft-serve, or frozen for at least 4 hours in a covered container.