Malai kulfi, almond and pistachio ice cream

Name: Malai kulfi, almond and pistachio ice cream
Yield: Serves 8
Cuisine: Indian recipes
Ingredients: 397g can condensed milk; 410g can evaporated milk; 300ml whipping cream; ¼ tsp ground cardamom; Few drops of vanilla essence; 25g ground almonds; 25g pistachio nuts, ground, plus extra whole nuts to garnish; Fresh mint, to garnish

Easy
November 2005

Easy
November 2005

Serves 8
Takes 25 minutes to make, plus freezing

This Indian Malai kulfi recipe, or almond and pistachio ice cream, is rich and satisfying.

Gluten-free recipes

Save recipe

Save

Save recipe Print

Rate

Ingredients

397g can condensed milk
410g can evaporated milk
300ml whipping cream
¼ tsp ground cardamom
Few drops of vanilla essence
25g ground almonds
25g pistachio nuts, ground, plus extra whole nuts to garnish
Fresh mint, to garnish

Method

Put the milks and cream in a large pan and bring to the boil. Simmer for 15 minutes, stirring constantly (the mixture should be thickened and reduced). Stir in the cardamom and vanilla essence, then remove from the heat and cool completely.
Mix in the ground nuts and pour into 8 x 100ml moulds (or use empty yogurt pots). Freeze for 6-8 hours.
To serve, hold the moulds under warm water and turn out onto plates. Decorate with pistachios and mint.