Ingredients for 6 people: 1 l of milk, 100 g of sugar, 2 tablespoons of cream of rice, crushed seeds of 6 cardamoms, 2 tablespoons of ground almonds, 120 g of milk paste, 4 tablespoons of natural pistachios finely crushed.
Preparation :20 minutes Cooking :1 h 30 Freezing :6 hours
Bring the milk to a boil in a non-stick saucepan, lower the heat, add the sugar, let reduce over very low heat, stirring frequently:the milk must not stick. When it has reduced by two-thirds, add the cream of rice and cardamom, mix and cook until a homogeneous paste is obtained. Off the heat, add the almonds, then the milk paste, and finally the pistachios. Mix and let stand for 2 minutes.
Pour the mixture into small plastic or stainless steel containers (dariole molds, soufflé, etc.), let cool, cover with aluminum foil and let set in the freezer. After 30 minutes, take the mussels out to gently stir the contents. Cover again and leave at least 6 hours in the freezer.
You can get a fruit variation of this delicious ice cream by replacing the pistachios with 2 teacups of fresh mango and a few threads of saffron.
Milk paste
Ingredients for 200g milk paste: l fresh whole milk as creamy as possible, 1 large glass of powdered milk or 1 small can of sweetened condensed milk.
Pour the milk into a nonstick saucepan and bring to a boil. Lower the heat and maintain the heat at a low boil, stirring occasionally with a wooden spatula:above all, watch the cooking regularly, as it should not stick. Mix the skin that forms on the surface with the milk. When the milk has reduced by two-thirds, add the powdered or condensed milk, reduce the heat to minimum and stir continuously, scraping the bottom of the pan. Gradually, you get a cream, then a paste that should not take color. Pour it into a porcelain dish and let it cool:it is ready to use.
This milk paste is the basis of many Indian desserts.
Source:Cuisines du monde
