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Saffron Kulfi
Kulfi is and Indian ice cream that is frozen traditionally in cone shaped moulds. Unlike the ice cream we know it does not contain egg yolks and is based on thickened milk for its cream texture. It should be served quite hard and not soft like western style ice cream. The recipe that follows is not the traditional method but is a simpler version while still ending up with a delicious kulfi.
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Portions: 6 Portions
Preparation: 15-20 minutes plus freezing time
Cooking: 20-30 minutes
Ingredients
To Cook
- 400ml sweetened condensed milk
- 800ml evaporated milk
- 200ml double cream
- 1generous pinch saffron strands, half ground to powder
- 3 cardamom pods, bruised
Pistachios
- 60g pistachio shelled (unsalted)
To Serve: Praline
- 200g pistachios shelled
- 200g caster sugar
Method
- To Cook: Place the first 5 ingredients in a saucepan and over a medium heat stir until it comes to a boil. Reduce the temperature to a simmer and leave for 20-30 minutes, stirring occasionally.
- Pistachios: While the milk is cooking, blanch the pistachios in boiling water, remove them from the water and rub them between the palms of your hands to remove their skin.
- Remove the mixture from the heat and allow to cool to room temperature stirring occasionally to stop a skin occurring or cool quickly over a bowl of iced water.
- Place the mixture in an ice cream machine and churn for 20 minutes, add the pistachios after 10 minutes. If you don