Ingredients (serves 6): 1 l whole milk, 100 g sugar, 2 tablespoons rice cream, seeds from 6 crushed cardamom pods, 2 tablespoons ground almonds, 120 g milk paste, 4 tablespoons finely crushed natural pistachios.
Prep time: 20 minutes | Cook time: 1 hour 30 minutes | Freezing time: 6 hours
In a non-stick saucepan, bring the milk to a boil over medium heat. Reduce to low, add sugar, and simmer gently while stirring frequently to prevent sticking. Reduce by two-thirds, then stir in rice cream and cardamom seeds. Cook until thickened into a smooth paste.
Remove from heat. Fold in ground almonds, milk paste, and crushed pistachios. Mix well and let rest for 2 minutes.
Transfer to small plastic or stainless steel molds (like dariole or soufflé dishes). Cool, cover with foil, and freeze. After 30 minutes, stir gently to break up ice crystals. Re-cover and freeze for at least 6 hours.
For a fruity twist, swap pistachios with 2 tablespoons pureed fresh mango and a pinch of saffron threads.
Milk Paste Recipe
Ingredients (yields 200g): 1 l fresh whole milk (as creamy as possible), 1 large glass powdered milk or 1 small can sweetened condensed milk.
Pour milk into a non-stick saucepan and boil. Lower heat to a gentle simmer, stirring occasionally with a wooden spatula. Watch closely to avoid sticking; incorporate any skin that forms. Reduce by two-thirds, add powdered or condensed milk, then simmer on lowest heat, stirring constantly and scraping the bottom. It will thicken into a pale cream, then paste. Pour into a dish to cool. Ready to use.
This versatile milk paste forms the base for countless traditional Indian sweets.
Source: Cuisines du Monde
