5 April 2016

After a hot curry, there's nothing like a cooling serving of Kulfi to calm the taste buds. If you haven't had it before, do give it a try - it's similar to ice cream but a little denser.
  • Recipe





Cooking Time

20 mins (plus overnight freezing)


300ml evaporated milk

300ml condensed milk

300ml double cream

3 cardamom pods - crushed

50g shredded un-blanched almonds


1Pour the evaporated milk, condensed milk and double cream into a 16cm saucepan Add the cardamom pods and warm over a gentle heat. Bring up to the boil and remove from the heat. Leave for 10 minutes while cardamom flavour infuses

2Strain through a sieve into a mixing bowl and whisk by hand for a minute or so to remove any lumps. Leave to cool. Stir in the almonds and then pour into a plastic container and freeze over night

3To serve, use an ice cream scoop to spoon into bowls (a couple of small scoops per person should be sufficient as it's fairly sweet) and garnish with shredded almonds.