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Indian ice cream is made by boiling whole milk for hours until it thickens, making it denser than its Western counterpart, which is typically aerated. To save time, this recipe uses evaporated milk as a quick alternative to boiling whole milk.
In a medium saucepan over low heat, combine milks, tea, ginger, cinnamon, and cardamom; cook, stirring frequently, until milk is almost boiling. Re-move from heat and pour liquid through a sieve into a heatproof jug. Squeeze teabags, if using, in order to extract maximum flavor.
Cool mixture to room temperature, about 1 hour. Divide among molds or pour into tubs. Freeze until solidified, 2–3 hours for molds or overnight for tubs. Store in freezer up to 2 months.
Serve sprinkled with crushed pistachios. Serves 8.
NUTRITIONAL INFO 263 calories per serving, 9 g fat (6 g saturated), 37 g carbs, 0 g fiber, 8 g protein, 134 mg sodium
See also Whipped Yams with Coconut Cream
- Calories 0
- Carbohydrate Content 0 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g