Walnut, cardamom and rosebud kulfi served on Himalayan Salt blocks

 Pale pink Himalayan salt blocks mined from my native Pakistan are not only visually ethereal but also wonderfully versatile. Stunning for presentation of raw ingredient, food can also be either cooked on it when the block is heated or served cold, under a chilled block, (by chilling the block for up to 30 minutes in the freezer or 10 minutes to heat in an oven). The salt infuses itself into whatever is served upon it – it is edible and much more beneficial than sea salt and adds a rather indefinable saltiness to both sweet and savoury.

 This Kulfi ice cream is based on a Pakistani recipe I grew up eating in summers with 40 degrees, being the one respite from the eternal humid heat. Using rose buds, walnuts and cardamom; this is a celebration of sunshine, spice, rich nuttiness and happy memories.Pink Salt block and Rose buds courtesy of Sous Chef Serves: 6 people, up to 2 scoops eachEquipment needed: ice cream maker Ingredients:225 ml whole milk50 grams caster sugar225 ml double cream1 tbsp rose buds, petal separated from leaves1 ½ tbsp chopped walnuts1 tsp ground cardamom1 tsp rose waterGarnish with rose buds and chopped walnutsMethod: 

1. Heat milk and sugar until dissolved, do not allow to boil. Cool.
2. Stir in cream, rose water and cardamom.
3. Start the ice cream maker and pour in milk mixture.
4. When the mixture starts to freeze, add rose and walnuts.
5. Freeze until desired consistency is reached.
6. Garnish with extra rose buds and chopped walnuts.