Indian Ice Cream
600ml fresh cream
2-3 teaspoons freshly ground ginger
1 tablespoon cardamom pods (crushed)
6 egg yolks
¾ cup castor sugar
1 teaspoon vanilla essence
½ cup desiccated coconut
Spicy Indian ice cream (lasts up to 3 days).
Preparation time: 30 minutes
Bring to boil cream, cardamom pods and ginger. Allow to stand for 10-15 minutes and strain. Discard solids.
Over a bain-marie, place egg yolks and gradually beat in sugar until smooth and sugar dissolved. Gradually add cream mix and continue whisking for 10 minutes.
Decorate with desiccated coconut and ground fresh ginger and place in freezer until set.
Ice-cream remains soft and stretchy for a couple of days.