- Bring the milk to the boil and then reduce the heat and simmer over a low heat, stirring all the time and until it has reduced down to one-third of its volume. It is important to keep stirring to stop it sticking or burning; whenever a film forms on the top, just stir it in.
- Add the caster sugar, Fairtrade vanilla extract, ground cardamom powder and almonds, and stir until everything is well combined. Simmer like this for 2 minutes.
- Transfer to a bowl, add the pistachios and stir in, then let it cool downcompletely, which will take about 30 minutes. Stir in the cream and pour into kulfi moulds or yoghurt pots.
- Put in the freezer until solid, preferably overnight. Get it out of its mould by running under a hot water tap for a few seconds. When serving, sprinkle liberally with a few more flaked almonds and chopped pistachios.
Kulfi Ice Cream Recipe
Ingredients
| 2.25l | (4 pints) full cream milk |
| 150g (5½ oz) | caster sugar |
| 4 | drops Fairtrade organic vanilla extract (Steenbergs is best, but I am very biased) |
| 2 pinches | ground organic green cardamom |
| 10g(½ oz) | flaked almonds |
| 10g(½ oz) | chopped unsalted pistachios |
| 50ml(2 fl oz) | single cream |
Method
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