Summers for me, growing up in India, meant long, blazing hot days, playing under the deep shadows of the gulmohar, kikar and peepal trees, wild unruly days spent roaming from farm to farm during summer vacation, staying in our local swimming pool for as long as possible until we were kicked out, sleeping on the terrace under mosquito nets, running outside as soon as the thunderstorms clapped, endless cool drinks. And kulfi – the indian ice cream made by boilding down the milk to an almost solid form and then freezing it.
Now that I have changed countries, my summers are bit different. There are no blazing hot days or running outside at the first clap of the thunderstorm. Summers are now for walks in the countryside, enjoying the beautiful countryside, having brunch sitting outside the busy beautiful cafes of London, picnics with friends and enjoying the amazing abudance of flowers, trees, bushes and meadows that sprout from every nook and cranny. Roses are everywhere in summer in England, in all hues and shades, climbing and creeping over walls and fences. Beautiful roses!
But one thing hasn’t changed. Ice cream is still part of my summers.
I developed the recipe for this beautiful rose and cardamom icecream this summer as I wanted to do something with roses as they are growing abundantly this year. I have used pomegranate to offset the sweetness and another layer of flavour.
The hints of cardamom is essence of India and roses set it firmly in England where home is now.
Reminders of home!
- 300 ml double cream whipping cream
- 400 gram condensed milk
- 1 cup full fat milk
- 6-7 green cardamom
- 1/2 cup rose petals fresh or dried; can replace w 1 tbsp rose water if cannot find rose petals
- 2 tbsp rose water try to get a good quality rose water
- 1 cup pomegranate seeds
Make Flavoured Milk
- Wash the rose petals in plenty of water to make sure there is no dust
- Coarsely grind the cardamom seeds
- Add cardamom seeds to the milk and bring it boil. Simmer on low heat for 10-15 minutes. Stir to make sure it doesn't stick to the bottom of the pan
- Take it off the heat and add rose petals. Set it aside for 15 minutes
- Strain the milk to remove the rose petals and cardamom
Make Pomegranate Juice
- Put 1/2 cup pomegranate seeds in a blender for few minutes. Strain to separate the juice from the pulp. You can use the pulp in smoothies, parfaits and yogurts.
Make Ice Cream
- Whip the double cream and condensed milk for 10 minutes using a hand mixer
- Add milk and pomegranate juice and whip it for another 10 minutes
- Add the remaining pomegrante seeds to mix and pour the icecream mix in a freezer pan
- Make sure that the freezer pan is sealed tight. Freeze for atleast six hours or overnight.
- Just before serving, take half cup of pomegranate seeds and squeeze the juice
- Heat the juice in a pan on low heat for about 2-3 minutes until it thickens. Thick, syrupy juice is easier to paint with
- Use the juice to paint the bottom of a pan in any design you want.
- Add a scoop of ice cream and garnish with pomegranate seeds and rose petals