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February 26, 2009

Kulfi (Indian Ice Cream)

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Last Updated: 26-2-2009
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Ingredients :    

Boiling Water

- 1/3 cup

Cardamom

- 4 nos

Condensed Milk

- 425 gm
Cold Water - 1/3 cup

Unsalted pistachio nuts

- 1/4 cup

Blanched almonds

- 1/4 cup

Almond essence

- 2 drops
Double (heavy) Cream - 2/3 cup
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Method of Preparation : 

Pour the boiling water into a bowl, stir in a cardamom seeds and leave for 15 minutes to infuse. 

Meanwhile, put the condensed milk into a blender together with cold water, pistachio nuts, almonds and almond essence. Process the mixture until very finely mixed. Add the cooled and strained cardamom water and pour into a bowl. Whip the cream until soft peaks form. Whisk into the mixture. Pour into a container and freeze until semi-frozen around the edges and mushy in the centre.

Transfer the mixture to a bowl and mash well with a fork. Divide the mixture evenly between 6-8 small moulds and freeze for at least 4 hours or overnight until firm. To serve, dip the base of each mould quickly into hot water and run a knife around the top edge. Turn out on to serving plate.

 
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2 Comments

   Sahana.G, ManargudiReplyPosted On:29/9/2010
yours ice cream recipies are very nice.we have tried that we have enjoyed the ice cream and thanks for your recipies.
 
   sahitya, hyderbadReplyPosted On:26/4/2010
plz can you tell about the double heavy cream