Kulfi (Indian Ice Cream)
Kulfi does not require an ice-cream maker to produce and also is not whipped like western ice-cream, instead it is blended together. Once made it takes a long time to melt and will also keep a lot longer in the fridge freezer.
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- 14 oz
- can of evaporated milk
- 14 oz
- can sweetened condensed milk
- 1 c
- heavy cream
- 1/2 c
- pistachio nuts, chopped
- 2 tsp
- cardamom, ground
- 1/4 tsp
- 2 tsp
1Chop up the pistachio nuts until they are in little bits, not too finely though or the finished kulfi will lose some of the wanted course texture.
2Then place into a saucepan and add the other ingredients, carefully bring to the boil, as milk and cream boils at a lower temperature and will rise quickly in the saucepan.
3While the mixture is simmering, stir slowly for about 1 minute until the ingredients are well blended in.
4Allow to cool then whisk the mixture or use a hand blender to make the mixture even smoother, then pour the mixture into popsicle mould's, special kulfi mould's, brioche (French bread) mould's or even half coconut shells and freeze for 6 hours.
5Before you serve the kulfi, dip the mould into warm water for several seconds so that the ice-cream is easier to remove and garnish with fine ground pistachios.
6Of course kulfi can be made with fruits blended in as well and a popular choice is to use mangoes, add small to medium sized chunks of mango to the mixture after its taken off the heat and fold in, then freeze as normal.