Indian ice cream kulfi
3 servings
120 minutes
Indian ice cream. It is so different from what we are used to, but its taste is impossible to forget!
1
Pour the milk into a thick-bottomed pot, add the crushed cardamom pods, and bring the milk to a boil. Reduce the heat to the minimum and simmer the milk for about two hours. About one-third of the initial mass should remain.
- Milk: 1 l
- Cardamom pods: 8 pieces
2
Add sugar and boil for another 5 minutes, then strain the milk. Add pistachios and mix well. Let the milk cool and pour it into a container suitable for freezing.
- Sugar: 3 tablespoons
- Chopped pistachios: 50 g
3
Place the kulfi in the freezer. After about an hour, take it out and whip with a mixer to avoid ice crystals. Return to the freezer. Repeat whipping one or two more times. After that, pour the kulfi into molds and freeze.
4
Before serving, dip the kulfi mold in hot water, place it on a plate, and sprinkle with chopped pistachios.
- Chopped pistachios: 50 g
