Kulfi, cardamom saffron ice cream
Kulfi is a very easy and delicious ice cream to prepare. Lighter than full cream ice-cream it is a creamy, fragrant and refreshing end to a meal.
| Serves | 4 | Origin | India | |
| Preparation | 30mins | Heat rating |  | (No heat) |
| Cooking | 15mins | Ease |  | (Very easy) |
| Freezing time: about 12 hours | Vegetarian | Yes | ||
Ingredients
few threads Saffron, organic
½ tsp cornflour
2 tbsp milk
200ml unsweetened condensed milk
200ml condensed milk
200ml double cream
unsalted pistachio nuts (coursely chopped) or lightly toasted pinenuts - a good handful (optional)
Preparation
Mix the cornflour with the milk and set aside.
In a saucepan, heat the unsweetened milk and bring to the boil.
Add the condensed milk, double cream, seeds of cardamom, saffron and the
cornflour mixture.
Stir well for one minute.
Remove from the heat. Allow to cool slightly.
Blend with a giraffe to eliminate any lumps.
Sprinkle the nuts if using.
Pour into a plastic container with a lid and freeze for at least six hours or overnight until the ice cream is quite firm.
Remove from the freezer about 10 min before eating to soften slightly, scoop out and serve.
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1 comment has been written about this recipe
| Average assessment |  |
| Average ease | |
| Anonymous | Waoww! | ||||
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Ease | |
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| Cette recette est géniale! Bien que la texture ne soit pas exactement celle du vrai kulfi, son goût est exactement le même. Mon copain est indien et il a adoré. Vous pouvez aussi utiliser de la cardamome en poudre. Ma seule déception est que les pistaches flottent dans le mélange et qu'elles se retrouvent donc toutes à la surface une fois la glace gelée. Une solution serait de les incorporer au mélange une fois qu'il est mi-gelé. | |||||
