Sunday, February 17, 2008

Pistachio & Cardamom Ice-Cream with Rosewater Watermelon

Ingredients (serves 10)
2 cups pistachio coarsely chopped
8 1/2 cup vanilla ice-cream, softened
2 tsp ground cardamom
1 cup caster sugar
2 cups water
2.5 pounds watermelon, cut into 1cm-thick wedges
1 tbs rosewater essence

Heat a frying pan over medium heat. Add pistachios and cook, stirring, for 5 minutes or until toasted. Remove from heat and set aside for 5 minutes to cool.
Combine pistachios, ice-cream and cardamom in a bowl. Spoon ice-cream mixture into a large metal container. Cover with plastic wrap and place in the freezer for 3 hours or until firm.
Combine sugar and water in a large saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until sugar dissolves. Add watermelon and rosewater. Remove from heat. Set aside for 20 minutes to cool.
Divide rosewater watermelon among serving bowls and serve with ice-cream.

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