KULFI
This is a simple but delicious recipe for Kulfi (Indian Ice Cream) that I got from my sister-in-law. I have made this several times, and it always gets rave reviews - even the kids love it! For extra flavor, you could add a few drops of rose water or ground pistachios.
Provided by Simmi G
Categories World Cuisine Recipes Asian Indian
Time 8h20m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 139.3 calories, Carbohydrate 16.4 g, Cholesterol 9.2 mg, Fat 7.2 g, Fiber 0.1 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 67.2 mg, Sugar 14.5 g
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.
CARDAMOM ICE CREAM
Provided by William Grimes
Categories ice creams and sorbets, dessert
Time 45m
Yield 2 quarts
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 9 grams, Carbohydrate 16 grams, Fat 23 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 14 grams, Sodium 36 milligrams, Sugar 15 grams
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