Simple Kulfi - Indian Pistachio Ice Cream
Serves 6-8
seeds of 4 cardamom pods
3 Tbsp boiling water
1/4 cup unsalted pistachio nuts
1/4 cup blanched almonds
2 tsp sugar
1 - 14 ounce - can low fat sweetened condensed milk
3 Tbsp cold water
1/2 tsp rosewater (optional)
2 drops almond extract (optional)
2/3 cup heavy cream
Place seeds in small heatproof bowl, cover with boiling water and let steep 15 min.
Combine nuts and sugar in processor, pulse until finely mixed. Add milk and cold water, blend to mix well.
Strain cardamom water along with flavourings into milk mixture and pour into a bowl. Whip cream until soft peaks begin to form; fold into milk mixture.
Process in ice cream maker according to manufacturers directions... OR
Pour mixture into shallow baking dish and freeze about 3 hours, until semifrozen around the edges and mushy in the centre. Transfer mixture to a bowl and beat or mash until evenly textured. Put back into freezer until firm.
Traditionally, kulfi is shaped with a conical mold, but small yogurt containers or ramekins could be used if a molded ice cream is desired. (I'll admit to being too lazy to do anything but scoop it out into dessert dishes!!)
If you're trying to impress someone, the kulfi could be garnished with any of these: rose petals, thinly julienned lime zest, finely chopped pistachios.
If you can't find unsalted pistachios, buy the salted and blanch briefly (soak a few min in boiling water, then rinse under cold running water, rubbing off skins). This process will remove most of the salt from the nuts!
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