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How to make Condensed milk and cardamom ice cream

Yield = 6
Prep time: 6:40
Cook time: 0:15
Total time: 6:55

Ingredients

  • 600ml milk
  • 1 cinnamon quill
  • 6 cardamom pods, lightly bruised
  • 6 egg yolks
  • 1/2 cup (110g) caster sugar
  • 300ml can condensed milk

Method

  • Step 1 Place the milk, cinnamon quill and cardamom pods in a saucepan over medium-high heat and bring to just below boiling point. Remove from the heat and allow to infuse for 20 minutes. Strain the milk into a jug, then set aside.
  • Step 2 Beat the eggs and sugar in a bowl with electric beaters until thick and pale. Gradually add the strained milk, whisking continuously until combined. Return the mixture to a clean saucepan and cook over low heat, stirring, for 2-3 minutes until the custard is thick enough to coat the back of a spoon. Stir in the condensed milk.
  • Step 3 Pour the mixture into a shallow container and freeze for 2 hours or until frozen at the edges. Remove from the freezer and beat the mixture with electric beaters. Pour back into the container and refreeze. Repeat 2 or 3 times. (Alternatively, use an ice cream machine following manufacturer's directions.) Serve the ice cream in chilled glasses with the pears in rose syrup (see related recipes).