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Kulfi Ice Cream Recipe

Vegetarian
Kulfi Ice Cream Recipe
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Ingredients

For the recipe:
  • 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

01
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.
02
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.
03
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.
04
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.