KULFI INDIAN ICE CREAM recipe

Ingredients

  • Whole milk - 7 cups
  • Sugar - ½ cup (can be adjusted to taste)
  • Pistachio - ¼ cup powdered
  • Pistachio flakes - ¼ cup
  • Vanilla extract - 2 drops
  • White bread - 2 or 3 slices
  • Corn starch - 2 teaspoons
  • Freshly powdered Cardamom - 1 heaped teaspoon

Cooking Instructions

Cut the sides of bread and take only white portion. Mix with 1 cup milk and corn starch. Grind into smooth paste and keep aside.

Pour milk in to a sauce pan and boil at medium high stirring continuously. If you don’t do that the milk burns at the bottom of the pan.

Reduce flame when milk starts boiling.

Add vanilla extract once milk starts boiling.

Once the water content in the milk has reduced to almost half add the bread and cornstarch mixture and continue stirring.

After few mins add sugar and let it dissolve completely.

Then add powdered pistachio, sprinkling little by little and stirring it into the mixture.

Add the pistachio flakes.

Now when milk has thickened (quantity reduces to half of original content) and ready to be taken of the stove, add the cardamom
powder.

Remove from flame and pour into container for cooling. Let the mixture cool to room temperature. You still have to keep stirring once in a
while otherwise a thick layer forms at the top.

Now place a layer of cling film on top of the mixture lightly pressing to surface of the mixture as shown in picture below.

Freeze for 6 hours and serve.
  

14 Mar 2011     1459 views     NON-Vegetarian       Desserts > Ice Creams

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