Kulfi Ice Cream for a White Christmas

[Dodi]

This is delicious, and can be serve with any Christmas pudding, hot or cold

10 cardamom pods, lightly crushed
400g evaporated milk
4 tbsp caster sugar
50g, blanched almonds, chopped
1 tbsp rose water
150 ml double cream
flower petals, to decorate

In a saucepan put one-quarter of the milk and the cardamom, heat gently until warm, remove from the heat
Infuse for 20 minutes
Strain the milk, then add the remaining milk and the sugar, almonds, rose water and cream
Pour into a freezeproof container, cover and freeze for 2 hours
Turn into a bowl and whisk until smooth
Return to the container, cover and freeze for one more hour
Whisk once again, then freeze until almost firm
Stir the ice cream, then pour into a freezerproof pudding basin lined with cling film
Cover and freeze for about 4 hours, until firm
Transfer the basin to the fridge about 1 hour before serving to allow the ice cream to soften

Decorate with petals

[Rom]

Hey thanks for that! Might give this a whirl!

[Yakuta]

Hi Dodi, here is another variation that is also equally authentic. I had it at a wedding recently and it was so good that I have to make it again. It's not very healthy but once in a while it's a treat.

1 can of condensed milk
3 cans of evaporated milk
2 cups of heavy cream

Bring everything to a boil in a thick bottom pan. Taste sugar to ensure it's sweet. The condensed milk has enough sugar but in case it's not add a little more. Next add a few healthy pinches of saffron and ground pistachios and almonds in the milk. Stir to ensure the nuts are not getting clumped up. Powder some cardamom seeds and add that to the boiling milk mixture as well.

Once the mixture is thick and coats back of a spoon, shut the stove and allow it to cool.

Pour it in a container, cover and freeze. After an hour remove and stir it and then put it back in the freezer. After two hours remove and stir it once again. Now put a plastic wrap on the surface of the icecream put the container lid and forget about it.

A nice topping for this is something we call falooda. Take some superfine vermicilli and break it into small peices and boil it in water with a tiny bit of sugar and some red food color. Drain and reserve.

Also buy some basil seeds from an Indian store (you can ask them seeds for falooda). Just put 2 tbsp of seeds in a cup of water. They will puff up.

Put a nice pice of kulfi in a bowl and top it with the pink vermicilli and some of the basil seeds. It's very yummy.

[Dodi]

Thanks Yakuta

This sound marvelous I am going to try!