Indian Cardamom Ice Cream
Add the rice flour to a small bowl, add a little bit of milk and stir until blended, set aside.
In a saucepan, place the condensed milk, the double cream and the evaporated milk.
Split the vanilla bean down its lenght, scraping out the seeds. Add the seeds and the bean to the saucepan, along with the cardamom pods.
Heat over medium-low heat just until under a simmer, stir in the rice flour mixture and cook stirring constantly until the mixture becomes a little thick.
Remove the pan from the heat and leave the mixture to cool down slightly. Remove the vanilla bean and cardamom cloves.
Pour the mixture in a freezerproof container with a lid (we used individual ones, without lid, covered with foil) and freeze for at least 6 hours.
Take it out of the freezer few minutes before serving.