How are you at making your own? (I haven't tried this recipe yet and I admit it sounds like a fair bit of work, plus my husband's always averse to trying new flavours...)
> Bring 250ml double cream, 250ml milk and 10 crushed cardamom pods to the boil; turn off the heat when it bubbles up and leave it to infuse for an hour. > Whisk 100g sugar and 6 egg yolks together and beat in the cream mixture. Heat gently until thickened, cool, then churn until frozen (or do the whole leave-in-freezer and stir-every-half-hour thing).
Oh well... food always tastes better when you don't have to spend ages making it yourself!
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> Bring 250ml double cream, 250ml milk and 10 crushed cardamom pods to the boil; turn off the heat when it bubbles up and leave it to infuse for an hour.
> Whisk 100g sugar and 6 egg yolks together and beat in the cream mixture. Heat gently until thickened, cool, then churn until frozen (or do the whole leave-in-freezer and stir-every-half-hour thing).
Oh well... food always tastes better when you don't have to spend ages making it yourself!