• 250 ml water
• 190 gm caster sugar
• seeds of 6 cardamom pods, crushed
• peel of 1 organic lemon
• 2 fresh bay leaves
• 500 ml buttermilk
• 200 gm unsweetened Greek yoghurt
• juice of 2 lemons
Combine first five ingredients and gently boil for about 10 minutes
Then mix the buttermilk and yoghurt together.
Pour the lemon juice into the cold sugar syrup.
Now strain it and add the liquid to the buttermilk mixture.
If you have an ice cream maker, churn the mixture until set. Otherwise put the bowl into the freezer. With a fork whisk the mixture from time to time until set.
Set aside to cool