Kulfi (Indian Ice Cream)


serves 8
950 ml (32 fl oz) milk
10 g (1 tbsp) arrowroot
3 cardamom pods
50 g (2 oz) sugar
10 g (1 tbsp) almonds or pistachios, chopped
125 ml (4 fl oz) double cream
few drops rose water


1. Bring a quarter of the milk to the boil in a wide, shallow pan.

2. Keep it on the boil, stirring constantly, until it is very thick. Most of it will evaporate but this is as it should be.

3. The length of time it takes for the milk to thicken depends on the surface area of your pan — the wider the pan, the faster the milk will thicken. Set aside until it is completely cold.

4. Mix some of the remaining milk with the arrowroot to make a paste.

5. Add one of the cardamom pods to the rest of the milk and bring to the boil. Keep boiling, stirring constantly, for 10 minutes.

6. Remove the cardamom pod. Add the arrowroot paste and continue stirring until the milk has thickened.

7. Stir the sugar into the hot milk until it has dissolved.

8. Remove the seeds from the remaining cardamom pods, crush them and stir into the milk.

9. Stir in the chopped nuts. Leave the milk to cool, stirring occasionally.

10. Whisk the cream until it is stiff enough to hold its shape. Gently fold into the cooled milk, starting with just one spoonful and gradually adding the remainder.

11. Stir in the cooled thickened milk which was made earlier and add the few drops of rose water.

12. Pour the Kulfi into a freezer tray or plastic box, cover and freeze for 1 - 2 hours.

13. Beat well and return to the freezer. Beat again every 2 hours until the ice cream is firm.

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