I swear, it tastes like it is made with cream. But this pictorial recipe will show you how to make this incredibly delicious dessert. In a pot, place a few pods of cardamom add sugar, 1 cup salt, 1/4 tsp or the amount that fits in that tiny space in your palm How much you ask? That much. And yes, the full can. Then Simmer for about 30 minutes. Then, let it cool for a bit, puree in a bender and put into an ice cream maker. That’s it. If you don’t let it cool, then you risk some of the hot liquid jumping out of the blender top like mine did today and burning my wrist. Yes,It tastes really decadent and mysterious and very, very milchig/dairy. It is worth the burned wrist. You’re welcome.
A blog, mostly about my work making Jewish ritual objects, but with detours into garment making, living in New York City, cooking, and other aspects of domestic life. A note about comments: I love comments from readers, from spammers, not so much. I approve comments before posting them so comments are not cluttered with junk. It may take a few hours before your posts appear. Be patient. If you are a real person with a real comment it will be posted.