Cardamom Kulfi
This luscious cardamom-infused ice cream is a treat for the senses, with its silky smooth texture and exotic aroma. A decadent blend of evaporated milk, condensed milk, and double cream creates a rich and creamy base, while the fragrant cardamom seeds add a unique and delightful flavor. Perfectly cool and satisfying, this frozen dessert is sure to impress your taste buds with every spoonful.
— Constant Cookbook
Ingredients
- ½ tsp cornflour
- 2 tbsp milk
- 200ml/7¼ fl oz evaporated milk
- 200ml/7¼ fl oz condensed milk
- 200g/7¼oz thick double cream
- seeds of 2-3 cardamom
Instructions
- Mix the cornflour with the milk and set aside.
- In a saucepan, heat the evaporated milk and bring to the boil.
- Add the condensed milk, double cream, cardamom and the cornflour mixture.
- Stir well for one minute.
- Remove from the heat. Allow to cool slightly.
- Place the creamy mixture in a food processor and blend for a couple of minutes to smooth out any lumps. I use a hand-held blender to whiz the mixture which works well.
- Pour into a plastic container with a lid and freeze for at least six hours or overnight until the ice cream is quite firm.
- The ice cream is quite rich so two small scoops for one person is ample.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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