This is perfect when you make it with an ice cream machine!
Pestle the cardamoms in a mortar. Take out the pods and press the seeds to a fine powder.
The cardamom gives an intensely aromatic taste, like mint flavour.
Melt the chocolate in bain-marie method. Set aside to cool.
Put the milk, salep and sugar in a heavy bottom saucepan.
Salep is a flour made from the root of the Early Purple Orchid, that makes the ice cream thick and sticky.
Bring to boil by stirring it constantly until the mixture turns thick. Add cardamom powder and leave it to cool.
Drizzle the melted chocolate over the ice cream.
Spoon it into an air tight container and let it cool in the freezer.
To prevent it from crystallization, take it out of the freezer after 2 hours and beat it well with a mixer. Then chill thoroughly.
If you have an ice cream machine, simply churn in until thick enough.
Freeze the ice cream at least 4-5 hours.
