Afghan Ice Cream Recipe
Served with dates, dried figs, almonds and cardamom.
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Ingredients
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Ice Cream Base
Toppings
Method
Ice Cream Preparation
- 1
Combine Ingredients
In a mixing bowl, whisk together the whole milk, heavy cream, granulated sugar, vanilla extract, ground cardamom, and a pinch of salt until the sugar is completely dissolved.
- 2
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or overnight for best results.
- 3
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically for about 20-25 minutes until it reaches a soft-serve consistency.
- 4
Freeze the Ice Cream
Transfer the churned ice cream into an airtight container and freeze for at least 4 hours, or until it is firm.
Toppings Preparation
- 5
Prepare the Dates and Figs
Remove the pits from the dates and slice them in half. Cut the dried figs into quarters.
- 6
Toast the Almonds
In a dry skillet over medium heat, toast the almonds for 5-7 minutes, stirring frequently until they are golden and fragrant. Remove from heat and let them cool.
Serving
- 7
Assemble the Dessert
Scoop the Afghan ice cream into serving bowls and top with the prepared dates, dried figs, and toasted almonds. Serve immediately.
