Quick Cardamom Ice Cream Aka Khulfi Food

KULFI RECIPE

Steps:

• Bring 2 cups milk to a boil in a heavy bottom pot. Allow it to boil further for 10 mins on a medium flame. Keep stirring often to prevent the milk solids getting burnt at the bottom.
• Meanwhile add pistachios along with saffron to a blender jar and make a slightly coarse powder. Set this aside.
• After 10 minutes of boiling the milk, add sugar and continue to boil for another 10 to 12 mins. Keep stirring often to prevent the milk getting scorched at the bottom.
• Add corn flour to 1 cup milk and stir well. Make sure there are no lumps.
• Lower the flame completely and pour this to the pot. Keep stirring and boil.
• Add the nuts powder and cardamom powder. Mix well and make sure there are no lumps.
• Pour cream if using and Cook for 6 to 8 minutess more. Keep stirring. Under 8 mins it turns thick. It should be of pouring consistency.
• Switch off the stove & Cool this completely. The mixture thickens further upon cooling.
• Pour this to kulfi molds, steel cups or Popsicle molds. Cover with a foil and gently insert a ice cream stick.
• Freeze overnight. Immerse these in a bowl filled with water for 1 min or rub the moulds in between your palms for 30 seconds.
• Gently hold the stick and demould it. Sprinkle chopped pistas and serve kesar pista kulfi immediately.

KULFI

Steps:

• Combine evaporated milk, condensed milk and whipped topping in a blender and blend in pieces of bread until smooth.
• Pour mixture into a 9x13 inch baking dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight.

CARDAMOM CREAM

Steps:

• In a small saucepan, bring 1 cup of heavy cream and the cardamom to a boil. Reduce until only 1/4 cup remains. Allow to cool. Reserve. Whip the remaining 1 cup of heavy cream until stiff peaks form. Stir in the reserved mixture. Chill until ready to serve.

QUICK CARDAMOM ICE CREAM (AKA. KHULFI)

Steps:

• If using a cardamom pod, discard the pod husk and ground the cardamom to a powder. Add ground cardamom to milk. Bring milk and cardamom to a boil and continue to simmer for 10 minutes to infuse milk with cardamom flavor. Stir continuously. Stir in any film that develops on top of the milk. Let cool. Whip cream cheese until smooth. Gradually add in the evaporated milk and continue to stir cream cheese to combine both ingredients and keep the cream cheese smooth and not lumpy. Once the evaporated milk and cream cheese mixture is smooth and completely combined, add the condensed milk, the cardamom milk mixture, and the lemon juice. Stir well and put in the freezer until frozen. Serve like ice cream. The traditional Asian Indian dessert is also served with crushed pistachios on top.

CHOCOLATE KULFI (ICE CREAM)

Steps:

• Heat milk and cardamom pods together in a large, heavy saucepan; bring to boil, then simmer vigorously until liquid is reduced to 1/3 of original amount.
• Strain the liquid into a heat-proof bowl, discarding the cardamom, then stir in the sugar and chocolate until melted.
• Add the almonds and half of the pistachios, then leave to cool.
• Pour mixture into a large freezer-proof container, cover and freeze for at least 2 hours (or until firm), stirring every 30mins.
• Pack the kulfi into 6 yogurt pots or any freezer-proof molds/cups, cover with clingfilm and freeze for 8 hours, or until completely solid.
• To serve, dip the base of the molds briefly into hot water, then unmold kulfi onto dessert plates.
• Sprinkle with remaining pistachios and serve immediately.

KULFI (INDIAN ICE CREAM WITH NUTS)

Steps:

• Pour the milk into a wide, heavy based sauce pan and bring to boil over high heat, stirring constantly.
• As soon as the milk begins to rise, turn the heat down just to the point to allow the milk to simmer vigorously but without boiling over.
• Add in the cardamom pods.
• Leave the milk to boil and stir the sides of the pan constantly to avoid scalding.
• Whenever a film forms on top of the milk, just stir it in .
• The milk has to reduce to about a third of the original amount, about 750 ml (1 1/4 pints) which will take about 45 minutes.
• When the milk has reduced, remove the cardamom pods and discard them.
• Add in the sugar and almonds, stir and simmer gently for 2-3 minutes.
• Pour the reduced milk into a bowl (which can be put into the freezer) and let it cool completely.
• Add half of the chopped pistachios and stir them in .
• Cover the bowl with an aluminum foil and put it in the freezer.
• (I do not have an ice-cream maker, but if you do, then you can pour the milk into the machine and get it going).
• Meanwhile, put 6 small individual cups or a 900ml ( 1 1/2 pints) pudding basin in the freezer.
• Every 15 minutes or so, remove the ice-cream bowl from the freezer and give the ice-cream a good stir.
• As the ice-cream begins to freeze, it will become harder to stir but when it becomes almost impossible to stir, take out the cups or pudding basin from the freezer and divide the ice-cream between the cups or empty it into the pudding basin.
• Sprinkle the remaining pistachios over the top and cover with aluminum foil sealing them well on the edges.
• Return them back to the freezer to let the ice-cream harden (for at least 4 hours).
• If it's in individual cups, then remove the cups from the freezer 10-15 minutes before you want to serve it to soften slightly.
• If it's made in the pudding basin, you can put it in the fridge 20-30 minutes before serving.
• Remove the ice-cream from the pudding basin by running a sharp knife around the edges of the ice-cream and slip it onto a serving plate (it should slip off easily, if it doesn't then dip the bowl in hot water and try again).
• Cut into 6 slabs and serve.
• Enjoy!

CARDAMOM ICE CREAM

Steps:

• In a large heavy-bottomed saucepan, combine the heavy cream, milk and 1/2 cup of the sugar. Bring to a boil, and immediately remove from heat. Add crushed cardamom pods, cover and allow to steep for 20 minutes. Pour through a fine strainer into a clean saucepan, and discard the contents of the strainer.
• In a large mixing bowl, combine yolks with remaining 1/2 cup of sugar. Whisk until blended. Place milk mixture over medium heat, and bring to a boil. Gradually mix 2 cups of the hot liquid into eggs, then pour egg mixture into saucepan of boiling milk. Whip constantly until thick and creamy, about 3 to 4 minutes.
• Remove saucepan from heat, and strain contents into a mixing bowl. Place bowl in a container of ice water to cool. When ice cream base has chilled, freeze in an ice cream maker, according to manufacturer's instructions.