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Coconut chip ice cream
8 servings
Mix the flour with 5 tbsp. spoons of milk, let stand. Remove the seeds from the cardamom boxes, mash them. Add cardamom to the remaining milk, bring to a boil and boil to two-thirds of the volume for 45 minutes, stirring often. Mix the boiled milk with the flour mixture, sugar and nuts and cook for 10 minutes. When the mass thickens, cool to room temperature. Spread over tapered glasses, put in the freezer for 2 hours. Stir every 20 minutes. Turn the finished ice cream into creams and sprinkle with coconut chips.
Mix the flour with 5 tbsp. spoons of milk, let stand. Remove the seeds from the cardamom boxes, mash them. Add cardamom to the remaining milk, bring to a boil and boil to two-thirds of the volume for 45 minutes, stirring often. Mix the boiled milk with the flour mixture, sugar and nuts and cook for 10 minutes. When the mass thickens, cool to room temperature. Spread over tapered glasses, put in the freezer for 2 hours. Stir every 20 minutes. Turn the finished ice cream into creams and sprinkle with coconut chips.
rice flour - 2 tbsp. spoons, milk - 2 liters, cardamom - 10 pcs., sugar - 130 g, pistachio hammers 2 tbsp. spoons, pink water - 1 tbsp. spoon, coconut chips - 3 tbsp. spoons
