Pistachio Kulfi
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 5 h. 45 min.
Ready in
Ingredients
for
8
- Ingredients
- 8 cups Whole milk
- 10 Cardamom
- 4 sugar (more if desired)
- ⅔ cup almonds (blanched and finely chopped)
- ⅙ cup unsalted Pistachio (shelled and finely chopped)
- Plus
- ⅜ cup 2% milk
- Silver foil
Preparation steps
1.
Boil the whole milk in a pot. Reduce the heat so that the milk still boils but does not boil over. Add the cardamom pod and, stirring continuously, reduce the milk to approx. one third of the original amount.
2.
When the milk is reduced and thick, remove the cardamom pods and add the sugar and almonds and cook everything together for a further 2-3 minutes.
3.
Pour the milk into a bowl and, stirring continuously, let cool completely. Stir in 2/3 of the pistachios.
4.
Pour into an ice cream maker or place in a bowl in the freezer and freeze for 2 hours stirring every 15 minutes.
5.
Place the ice cream in small bowls and mix the semi-skimmed milk with the remaining pistachios. Bring to a boil and allow to foam well.
6.
Pour the pistachio foam over the ice cream and freeze immediately for 2-3 hours. Decorate with silver foil.
