Middle Eastern · Dessert
Cardamom Milk Ice
A Middle Eastern-style milk ice built on cardamom- and saffron-steeped whole milk sweetened with condensed milk and sugar, hand-scraped into loose, snowy crystals and finished with chopped pistachio. It sits closer to a Persian-leaning faloodeh-adjacent milk granita than a churned ice cream, prized for its fragrant, floral-spiced simplicity and no-equipment freezer method.
$2
12 minsPrep
6 minsCook
258 minsTotal
EasyLevel
Nutrition per serving
172Calories
5.6gProtein
6.8gFat
23.3gCarbs
21.8gSugar
0.7gFiber
68mgSodium
17mgChol
3.1gSat Fat
272mgPotassium
174mgCalcium
0.4mgIron
0.5mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Lightly crush the cardamom pods and warm the whole milk gently in a small pan with the crushed pods until steaming but not boiling.
2
Steep the saffron threads in a spoonful of the warm milk separately to bloom their colour, then stir back into the pan.
3
Whisk in the condensed milk and sugar until fully dissolved, then remove from heat, strain out the cardamom pods, and leave to cool to room temperature.
4
Stir the finely chopped pistachio through the cooled milk mixture, then pour into a shallow tray about 350ml in size.
5
Freeze for 1 hour, then scrape the surface with a fork every 30-40 minutes to break up ice crystals, repeating for 3-4 hours until the whole mixture is a pale, fluffy, granular ice.
6
Scoop into chilled glasses or bowls and serve immediately, straight from the freezer.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.3 oz180g warmed with cardamom and saffron, then cooled whole milk
- 1.6 oz45g whisked in condensed milk
- 0.4 oz10g dissolved into warm milk sugar white
- 0.1 oz2g pods crushed, infused in warm milk then strained cardamom
- 0 oz0.1g steeped in a spoon of warm milk saffron
- 0.3 oz8g finely chopped, folded in just before freezing pistachio
