I came across a recipe for saffron and cardamom panna cotta the other day and thought to myself, why make panna cotta when you can make ice cream? So, I played with the recipe a little bit and ended up feeling quite smug when I tasted the results. Imagine the best rice pudding you’ve had at an Indian restaurant, minus the rice, and cold. It was perfect for these 90 degree days we’ve been having, and also a great follow up to curry.

Recipe after the jump!

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