Sheer Yakh

Prep time: 20 mins Cook time: 20 mins (plus 3 hrs freezing) Total time: 3 hrs 40 mins Servings: 6 servings Country of origin: Afghanistan Description: Sheer Yakh is a traditional Afghan milk ice cream infused with rosewater and cardamom, served with clotted cream. Presentation: Scooped into glass bowls, topped with a thick dollop of qaimaq and chopped pistachios. Ingredients: 4 cups full-fat milk 1 cup heavy cream 3/4 cup sugar 1/2 tsp ground cardamom 2 tbsp rosewater 1/2 cup qaimaq (clotted cream) for topping 1/4 cup chopped pistachios for garnish Step-by-step directions: Combine milk, heavy cream, and sugar in a thick-bottomed pot. Simmer mixture over medium-low heat until reduced by one-third, stirring occasionally. Stir in ground cardamom and rosewater, then remove from heat and cool completely. Pour cooled liquid into a shallow metal container and place in freezer. Every 30 minutes for 3 hours, whisk mixture vigorously to break up ice crystals. Once firm and creamy, scoop ice cream into serving bowls. Top each bowl with a spoonful of qaimaq and a sprinkle of chopped pistachios. Optional variations: Add a pinch of ground saffron during reduction step for a golden color and aromatic flavor. Cooking tips: A metal baking pan freezes mixture faster and produces smaller, smoother ice crystals. Nutrition facts:

• Calories: 310 kcal

• Fat: 18g

• Carbohydrates: 32g

• Protein: 6g