Pistachio kulfi ice cream recipe by Indian cook Mallika Basu
A cross between soft gooey ice cream and rock hard lollies, kulfi has the goodness of raw nuts and fragrant cardamom.
While you would normally cook milk until it reduces in quantity, my recipe uses ready evaporated milk, condensed milk and double cream to provide an equal amount of joy.
Sneak a handful of spinach into the blender for a different way to eat your greens. You will need ice lolly moulds and sticks for this.
Makes 6-8:
- 4 green cardamoms
- Half cup sweetened condensed milk
- Half cup evaporated milk
- 1 cup double cream
- 1 large handful raw pistachios
Crush and deseed the cardamoms, then powder the seeds. In a blender, mix the condensed and evaporated milk together with the raw pistachios. Then quickly whip through the double cream and cardamoms.
Must-try ice creams - in pictures
Pour into ice lolly moulds of your choice and freeze. About three hours in, insert lolly sticks into each kulfi. Then freeze until solid. Release as you would normally and enjoy.
