Low Carbohydrate Desserts Recipes - Peach and Cardamom Yogurt Ice Recipe

1. Put the cardamom pods on a board and crush them with the base of a ramekin, or use a mortar and pestle.

2. Chop the peaches and put them in a pan. Add the crushed cardamom pods, with their black seeds, and the measured water. Cover and simmer gently for about 10 minutes, or until the fruit is tender. Remove the pan from the heat and leave to cool.

3. Tip the peach mixture into a food processor or blender, process until smooth, then press through a sieve placed over a bowl.

4. Add the yogurt to the sieved puree and mix together in the bowl. Pour into a plastic freezer proof tub and freeze for about 6 hours until firm, beating once or twice with a fork, electric whisk or in a food processor to break up the ice crystals.

5. To serve, scoop the ice cream on to a large platter or into individual bowls.

COOK'S TIP : Use bio natural (plain) yogurt for its extra mild taste. Greek (US strained plain yogurt or ordinary natural yogurt are both much sharper, and tend to overwhelm the delicate taste of peach.