Indian Ice CreamSubmitted by: AUBRAZILLA
IntroductionThis is a make at home ice cream that is TASTY and relatively easy This is a make at home ice cream that is TASTY and relatively easy
3 large cans (350-400mL) evap milk
3 cups sifted confectioner's sugar
2 tsp rose water
1/2 cup golden raisins
3 tbsp candied cherries or other fruit
3 whipped egg whites
1 tsp ground cardamon
1 cup chopped pistachios (unsalted)
3/4 cup slivered almonds
Take the labels off the milk cans and simmer them for 20 minutes in water (laying on their sides, unopened). Then refridgerate for 24 hours.
The next day, whip the milk in a large bowl until doubles in size. Then fold in egg whites and sugar. Fold the rest of the ingredients in VERY GENTLY. Seal in cling wrap and freeze one hour. Mix well with a fork, transfer to ice cream carton and re-freeze until set (another hour). Remove 10 minutes before serving.
Number of Servings: 25
Recipe submitted by SparkPeople user AUBRAZILLA.