-
Put the cardamom pods on a board and
crush them with the base of a ramekin, or use a mortar and pestle.
-
Chop the peaches roughly and put them
in a saucepan.
-
Add the crushed cardamom pods and
seeds, the sugar and water.
-
Cover and simmer for 10 minutes or
until tender.
-
Cool
-
Tip the peach mixture into a food
processor or blender, process until smooth, then press through a
sieve placed over a bowl.
-
If you are using an ice cream maker,
churn the puree until thick, then scrape it into a freezer proof
container.
-
Stir in the yogurt and freeze until
firm enough to scoop.
-
If you are making the ice cream by
hand, sieve the peach puree into a bowl and stir in the yogurt.
-
Pour the mixture into a plastic tub
and freeze for 5-6 hours until firm, beating once or twice with a
fork, electric mixer or in a food processor to break up the ice
crystals.
-
Scoop on to a large platter, or use a
melon baler to make miniature scoops in individual dishes.
-
Serve at once.