Cleopatra's Culinary Adventures: Honey and Cardamom Ice Cream

Honey and Cardamom Ice Cream

The following recipe is from Food Fit for Pharaohs by Michelle Berriedale-Johnson

2 cups whole milk

1 level teaspoon arrowroot

2/3 cup double or heavy whipping cream

10 cardamom pods bruised with a rolling pin

2 tablespoons honey

1 tablespoons orange flower water

½ tsp crushed mastic (if available)

Mix a little of the milk into the arrowroot to make a smooth cream.

Add this to the rest of the milk and the cream. Transfer to a saucepan with the cardamom and honey and bring slowly to a boil. Cook very gently, stirring continuously until mixture thickens slightly. Add orange flower water and crushed mastic (if using) and continue to cook a few more minutes. Remove from heat, cover and allow to cool completely.

When quite cold, put into an ice-cream maker and churn-freeze until frozen, but not frozen hard. Serve at once if possible. If not, freeze hard, but before serving remove from the freezer and allow to soften in the fridge at least 30 minutes. Serve with fresh fruit or a macerated fruit salad.

The following recipe was from Food Fit for Pharaohs by Michelle Berriedale-Johnson

-Journal Sentinel