Kulfi
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.
Category
Dessert
Serves
4
Cooking Time
20 mins (plus overnight freezing)
Ingredients
300ml evaporated milk
300ml condensed milk
300ml double cream
3 cardamom pods - crushed
50g shredded un-blanched almonds
Instructions
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.