At a pop-up restaurant at Vulpes Vulpes recently, I tasted the most amazing home-made cardamon frozen yoghurt, topped with pomegranate and rose water. I went home and tried to find a recipe for this - and found lots of recipes but not quite the right one. So I improvised, and it turned out brilliantly! Also, all the recipes called for an ice-cream maker - which i do not own, and I'm sure a lot of other friend's don't have one lurking in their cupboard :-) So if this is the case, it's still easy to make with a bit of (wo)man-power, and a few hours to spare to keep checking on it and mixing it up.
The best type of yoghurt to use for this is greek yoghurt because of it's fatty nature. I used more cardamon than I should have, more like a tablespoon rather than 2 teaspoons! It depends on your taste, I liked the added kick however it was a bit much for some. I guess put in a little bit to start with and taste in and see what you think... add more if necessary.
Ingredients
200g extra fine (granulated) sugar
scant 1 cup 200ml water
3 cardamon pods lightly crushed (or 2 teaspoons of cardamon powder)
juice of 1 lime (I grated some skin in too for extra zest!)
400ml Greek yogurt
Method
- In a plastic square container, mix the yogurt with the sugar, fresh lime juice and zest, and cardamon powder
- Put straight into an icecream maker according to manufacturers instructions - OR, if you don't have one do the following::
- Put in freezer without lid. After 45 mins check on it, it should be going frozen around the edges. Vigorously whisk the mixture so it is smooth and creamy again.
- After 30 mins do the same thing. Keep checking the mix for about 3 minutes, whisking every 30 mins
- leave to freeze over night, amazing!!
- To serve, spoon into bowl with a few drops of rose water, and add fresh pomegranate as a topping.
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| Picture taken from the Dictionnaire encyclopédique Trousset, Paris, 1886 - 1891. |
