Daal Makhani Ice Cream with Cardamom Crumble

**Prepare the Daal Makhani Ice Cream Base:** In a blender or food processor, combine the Daal Makhani, heavy cream, whole milk, sugar, and salt. Blend until completely smooth. Taste and adjust sweetness if needed. If the mixture is too thick, add a little more milk.

**Chill the Base:** Cover the mixture and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld and the base to cool completely.

**Make the Cardamom Crumble:** Preheat oven to 350°F (175°C). In a bowl, combine the cold, cubed butter, flour, brown sugar, cardamom powder, and salt. Use your fingertips or a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs.

**Bake the Crumble:** Spread the crumble mixture in a single layer on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown and fragrant. Let cool completely.

**Churn the Ice Cream:** If using an ice cream maker, follow the manufacturer's instructions to churn the chilled ice cream base. If not using an ice cream maker, pour the mixture into a freezer-safe container. Freeze for 30 minutes, then whisk vigorously to break up any ice crystals. Repeat every 30 minutes for 2-3 hours, or until the ice cream is firm but still scoopable.

**Freeze the Ice Cream:** Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours, or preferably overnight, to harden completely.

**Serve:** Scoop the Daal Makhani ice cream into bowls. Sprinkle generously with the cardamom crumble. Drizzle with a little melted ghee (optional) for extra richness. Serve immediately.