↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
Indian Kulfi-Ice Cream with Nuts
Kulfi tastes a lot like ice cream, but it isn't. It has no eggs and no
cream, just a base of reduced milk. It can be made in the freezer or ice cream machine if you have one.
9 cups whole milk
10 whole cardamom pods
6 tablespoons sugar
2 tablespoons chopped blanched almonds
3 tablespoons chopped unsalted pistachios
In a heavy pot, bring the milk to a boil. As soon as the milk begins to
rise, turn the heat down, adjusting it so that the milk simmers vigorously. Add the cardamom pods. Stir frequently. The milk has to reduce to 3 cups.
An easy way to tell is to put 3 cups of water in pot before cooking. Mark the level on the outside. Then dump out the water. You'll know by the mark when the milk has reduced.
Once the milk is reduced, strain and discard the cardamom pods. Add sugar, stir and simmer gently for about 3 minutes. Pour into a bowl to cool completely, add the almonds and half the pistachios, stir. If using an ice cream machine, proceed according to its directions.
If not, cover the bowl, put the bowl in a pan of ice water and place in the freezer.
Also put 6 small ramekins or custard cups in the freezer. Every 15 minutes or so, stir the ice cream until it becomes too hard do so easily.
Divide in equal amounts into the custard cups, sprinkle with the remaining pistachios, cover with plastic wrap and allow to freeze until hard.
Serves 6.
view more member recipes
Indian Kulfi-Ice Cream with Nuts
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
Indian Kulfi-Ice Cream with Nuts
Kulfi tastes a lot like ice cream, but it isn't. It has no eggs and no
cream, just a base of reduced milk. It can be made in the freezer or ice cream machine if you have one.
9 cups whole milk
10 whole cardamom pods
6 tablespoons sugar
2 tablespoons chopped blanched almonds
3 tablespoons chopped unsalted pistachios
In a heavy pot, bring the milk to a boil. As soon as the milk begins to
rise, turn the heat down, adjusting it so that the milk simmers vigorously. Add the cardamom pods. Stir frequently. The milk has to reduce to 3 cups.
An easy way to tell is to put 3 cups of water in pot before cooking. Mark the level on the outside. Then dump out the water. You'll know by the mark when the milk has reduced.
Once the milk is reduced, strain and discard the cardamom pods. Add sugar, stir and simmer gently for about 3 minutes. Pour into a bowl to cool completely, add the almonds and half the pistachios, stir. If using an ice cream machine, proceed according to its directions.
If not, cover the bowl, put the bowl in a pan of ice water and place in the freezer.
Also put 6 small ramekins or custard cups in the freezer. Every 15 minutes or so, stir the ice cream until it becomes too hard do so easily.
Divide in equal amounts into the custard cups, sprinkle with the remaining pistachios, cover with plastic wrap and allow to freeze until hard.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Sour Cream Coffee Cake With Chocolate And Nuts
by sgre52160
Chocolate mixture 2 oz bittersweet chocolate 1 cup pecans 1/4 cup sugar 3 tablespoons light brown sugar 1 tsp ground cinnamon Break chocolate into 1-inch pieces. Place in the bowl of a foo
by sgre52160
Chocolate mixture 2 oz bittersweet chocolate 1 cup pecans 1/4 cup sugar 3 tablespoons light brown sugar 1 tsp ground cinnamon Break chocolate into 1-inch pieces. Place in the bowl of a foo
Bar Nuts
by sgre52160
1/2 lb each peeled peanuts, cashews, brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds 2 tbsp coarsely chopped fresh rosemary 1 tsp cayenne pepper 2 tsp brown sugar and kosher sa
by sgre52160
1/2 lb each peeled peanuts, cashews, brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds 2 tbsp coarsely chopped fresh rosemary 1 tsp cayenne pepper 2 tsp brown sugar and kosher sa
view more member recipes