After every Eid or big celebration in our family, there is always a glut of burfee to contend with. While I don’t see anything wrong with supplementing a week’s breakfast with a ball or two of sweet milk protein and all the punchy cardamom mouthfeels, too much of a good thing will make you kotz.
So why not incorporate the burfee into a baller of an ice cream?
- 50g caster sugar
- 2 large eggs
- 250ml full cream milk
- 1 teaspoon ground cardamom
- 1 tablespoon cardamom syrup*
- approximately 65g prepared burfee + 65g for crumbling in while churning
- 450ml fresh cream
Beat the sugar with the eggs until creamy and incorporated.
Heat the milk in a large saucepan until it just begins to steam.
Pour the milk into the egg mixture, a little at a time, while stirring continuously, to ensure that the eggs do not scramble.
Add the cardamom and the cardamom syrup.
Return the mixture to the stove and crumble in 65g (or more to taste) of the prepared burfee.
Keep stirring the mixture until it thickens slightly. The custard is done when it is thick enough to coat the back of a spoon and when a finger drawn across the film leaves a clean path.
Remove from the heat and cool to room temperature.
Stir in the cream once cooled and leave to chill in the fridge for about 12 hours or overnight. This waiting time will ensure that the flavours ripen and that the mixture is at an optimal temperature for churning.
For additional texture, crumble in the leftover burfee during the churning.
Serve with a sprinkle of coloured almonds.
* I use the spiced cardamom syrup from Wyckedd. You could also use the regular elachi syrup found at Indian grocers, though it may give your ice cream a pink tinge.