Sunday, July 15, 2012

Cardamom Rose Ice Cream

Cardamom Rose Ice-cream inspired by Bombay Creamery, SF

According to me, San Francisco is the foodie heaven in the United States. And then there is one place we love to visit often for that rare (!) indulgence - Bombay Creamery at Mission. It's an Indian grocery + Snacks + Naturals type Ice-cream shop. They have some delicious flavors - Rose, Rose petals, Raja Rani, Ginger, Mango, Tutti Frutti, Kona Coffee? So what's the difference between rose and rose petals? The owner couple is so friendly they are  happy to answer all the queries. That aunty answered sweetly, "Rose has rose syrup and Rose petals has Gulkand".

Needless to say that we tried and loved many flavors there. But Cardamom Rose was the best. So, here's my interpretation.

Cardamom Rose Ice-Cream
1 pint or 2 cups half n half (I used Organic)
1/2 cup sugar
1 1/2 tbsp corn starch

2-3 green cardamoms, peeled & crushed finely
3 tbsp Rose syrup such as Rooh Afza or Dabur
2 tsp Rose Water or Rose essence

1. Whisk half n half, sugar and corn starch in a heavy bottomed saucepan.
2. Bring to boil on medium heat while whisking.
3. Simmer for 4-5 minutes taking care not to let the milk mixture burn.
4. Take off the heat.
5. Let it cool down to the room temperature.
6. Add cardamom powder, rose syrup and rose water or essence.
7. Chill in the refrigerator at least for 1 hour.
8. Freeze in the ice-cream maker per manufacturer's instructions.

Rose Cardamom in the ice-cream maker
9. Pour in a freezer safe container. Freeze for at least 1 hour.
10. Soften in the refrigerator for at least 15 minutes before serving.

Note -
1. For a richer flavor, use heavy cream instead of half-n-half.
2. This recipe is inspired from Pomegranate Gelato from I have changed the recipe per my own imagination.

Bombay Creamery
245 S Van Ness Ave
(between Erie St & South Van Ness Ave)
San Francisco, CA 94103

Bombay Creamery - Don't they look like  watercolor boxes?

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