📖 Instructions

1. In a small saucepan, gently heat the full-fat milk, heavy cream, and sugar over medium heat. Stir frequently until the sugar dissolves completely. Do not boil. Once the sugar has dissolved, remove from the heat and stir in the ground cardamom. Let it steep for about 15 minutes to allow the flavors to meld and infuse – this is key for great flavor!
2. Strain the mixture through a fine-mesh sieve into a bowl to remove any cardamom grounds, ensuring a smooth and elegant ice cream texture. I usually do this over an ice bath to cool the mixture faster. It's little things like this that really make a difference in the final product, you know?
3. Once the mixture is completely cool, stir in the rosewater (if using). My friend, Sarah, introduced me to this trick – she says it helps to evenly distribute the rosewater throughout, preventing any concentrated spots of floral flavor. Makes total sense, right?
4. Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes. Keep a close eye on it, though, since some machines are faster than others. You know, just when you think you have a perfectly timed system, a new ice cream maker throws you a curveball!
5. Once churned, the ice cream will be soft-serve consistency. If you like it that way, dig in! But if you want a firmer texture, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to allow it to harden.
6. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Garnish with additional rose petals, and maybe even a sprinkle of extra cardamom. It really just comes down to personal preference, so feel free to experiment!