This is delicious, and can be serve with any Christmas pudding, hot or cold
10 cardamom pods, lightly crushed
400g evaporated milk
4 tbsp caster sugar
50g, blanched almonds, chopped
1 tbsp rose water
150 ml double cream
flower petals, to decorate
In a saucepan put one-quarter of the milk and the cardamom, heat gently until warm, remove from the heat
Infuse for 20 minutes
Strain the milk, then add the remaining milk and the sugar, almonds, rose water and cream
Pour into a freezeproof container, cover and freeze for 2 hours
Turn into a bowl and whisk until smooth
Return to the container, cover and freeze for one more hour
Whisk once again, then freeze until almost firm
Stir the ice cream, then pour into a freezerproof pudding basin lined with cling film
Cover and freeze for about 4 hours, until firm
Transfer the basin to the fridge about 1 hour before serving to allow the ice cream to soften
Decorate with petals
10 cardamom pods, lightly crushed
400g evaporated milk
4 tbsp caster sugar
50g, blanched almonds, chopped
1 tbsp rose water
150 ml double cream
flower petals, to decorate
In a saucepan put one-quarter of the milk and the cardamom, heat gently until warm, remove from the heat
Infuse for 20 minutes
Strain the milk, then add the remaining milk and the sugar, almonds, rose water and cream
Pour into a freezeproof container, cover and freeze for 2 hours
Turn into a bowl and whisk until smooth
Return to the container, cover and freeze for one more hour
Whisk once again, then freeze until almost firm
Stir the ice cream, then pour into a freezerproof pudding basin lined with cling film
Cover and freeze for about 4 hours, until firm
Transfer the basin to the fridge about 1 hour before serving to allow the ice cream to soften
Decorate with petals