This unusual peach ice cream spiced with
cardamom uses yogurt to provide a creamy, velvety texture.
Ingredients :
8
6
75g
30ml
200ml
cardamom pods
peaches, halved and stoned
caster sugar
water
natural live yogurt
Method :
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.