This dessert can be a great little anytime dessert or dressed up as a more elegant dessert.  The recipe is so easy that I usually assign my 4 and 5 year old kids to most of the steps.  It only takes a few ingredients, and it's something to do with that box of cornstarch you have sitting in your cabinet!
Paradise Ice is a very smooth milk custard that you chill in the fridge until it's firm enough to cut into pieces.  The original version is flavored with rose water and cardamom, which is a flavor combination that I really love.  My kids also adore it, but I'm not sure if it's an acquired taste or not.  If you're Persian or Indian, you probably grew up with this flavor combo since it's the base of nearly every dessert in those regions. 
Today I made the Paradise Ice with cinnamon and vanilla instead, just for fun.  This version turned out tasty as well.  Visually, the difference is that this version is speckled from the cinnamon whereas the original looks very white despite the cardamom specks.  The kids gave it the thumbs up.  I have both of my recipes below.  Try either one and see what you think. 

Cinnamon Vanilla Paradise Ice

4 cups milk
1/2 cup sugar
3/4 cups corn starch
1 tsp cinnamon
1 tsp vanilla
Pistachios and/or almonds for garnish

1) Pour the milk into a saucepan over medium heat.  Add the sugar and cornstarch, stirring well to combine.
2) As the mixture heats, continue to stir, not allowing clumps to form on the bottom.  Continue stirring for about 10 minutes, lowering the heat if necessary (do not allow it to boil). 
3) The mixture will start to thicken very suddenly.  Keep stirring.  Add the cinnamon and vanilla and stir until smooth.   The mixture should be quick thick at this point.
4) Pour into a shallow baking dish or individual ramekins/bowls. (see photo)
5) Chill in the fridge for at least 2-3 hours.  If you poured it into a baking dish, you can cut the custard into squares or diamond shapes and plate individually.  Garnish with pistachios and almonds.



Original Paradise Ice

Instead of the cinnamon and vanilla, use 1/4 cup distilled rose water (not rose oil or diluted rose oil!) and 1 tsp cardamom.  Prepare as before.


Where do you get rose water?  Check your local middle eastern, arabic, armenian grocery store.  It's usually sold in tall glass bottles.  Besides flavoring desserts, it's great for flavoring drinks.  I often add a splash to mineral water mixed with limeade or lemonade, for example.