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Peach and Cardamom Yogurt
Ice |
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Cardamom,
often used in Indian cooking, has a warm pungent aroma and
a subtle lemon flavor.
SERVES FOUR
8 cardamom pods
6 peaches, total weight about 1 /4 lb, halved and stoned
(pitted)
6 tbsp caster (superfine) sugar
1 cup natural (plain) yogurt |
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1 |
Put the
cardamom pods on a board.
Crush the pods with the base of a ramekin.
(Alternately, use the mortar and crush with a pestle.) |
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2 |
Chop the peaches coarsely and put them in a pan.
Add the crushed cardamom pods, with their black seeds, the
sugar and 2 tbsp water.
Cover and simmer for 10 minutes, or until the fruit is
tender.
Leave to cool. |
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3 |
Process the peach mixture in a food processor or blender
until smooth.
Press through a sieve placed over a bowl.
Mix the yogurt into the sieved purée.
Pour into a freezer proof container.
Freeze for 5—6 hours, until firm. |
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4 |
Beat once or twice with a fork, electric whisk, or in a
processor to break up the ice crystals.
Scoop the ice cream on to a large platter and serve. |
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