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badam kulfi (icecream with almonds)
1 cup almonds
1 (16 ounce) can sweetened condensed milk
1 (16 ounce) can evaporated milk
16 ounces whipping cream
1 pinch cardamom powder (optional)
Sugar to taste
Soak almonds in warm water; peel and blend. Add sweetened condensed milk, evaporated milk, whipping cream and sugar; mix thoroughly. Add cardamom powder; mix again. Put mixture into small single serving dishes. Freeze for 4 to 6 hours and serve.
KULFI
ingredients:
Seeds from 6 green cardamom pods.
½ pint (250ml) full cream milk.
8oz (225g) white caster sugar.
10 fl oz (250ml) tin of evaporated milk (chilled).
1 tbsp Rosewater.
10 fl oz (250ml) whipping cream.
Grind the cardamom pods in a pestle and mortar.
Mix the cardamom and the sugar into the milk and stir until dissolved.
Add the rosewater, evap milk and cream. Mix well
Process according to the instruction on your ice cream maker.
If you haven't got an ice cream maker, you need to freeze the mixture for ½ an hour then whip it up again. Repeat as often as you can until it's too stiff (ooh er missus) to continue.
Variations:
Try the same recipe with condensed milk and no cream for a more sorbet type product.
For a fruitier flavour purée some tinned mango and add 8oz (225g) of this to the mix. Or use the bottled flavourings.
There's really no limit to what you can do with a little imagination.
Warning this stuff melts pretty quickly so I usually serve it straight from the freezer. It only takes a few minutes to soften.
enjoy
1 cup almonds
1 (16 ounce) can sweetened condensed milk
1 (16 ounce) can evaporated milk
16 ounces whipping cream
1 pinch cardamom powder (optional)
Sugar to taste
Soak almonds in warm water; peel and blend. Add sweetened condensed milk, evaporated milk, whipping cream and sugar; mix thoroughly. Add cardamom powder; mix again. Put mixture into small single serving dishes. Freeze for 4 to 6 hours and serve.
KULFI
ingredients:
Seeds from 6 green cardamom pods.
½ pint (250ml) full cream milk.
8oz (225g) white caster sugar.
10 fl oz (250ml) tin of evaporated milk (chilled).
1 tbsp Rosewater.
10 fl oz (250ml) whipping cream.
Grind the cardamom pods in a pestle and mortar.
Mix the cardamom and the sugar into the milk and stir until dissolved.
Add the rosewater, evap milk and cream. Mix well
Process according to the instruction on your ice cream maker.
If you haven't got an ice cream maker, you need to freeze the mixture for ½ an hour then whip it up again. Repeat as often as you can until it's too stiff (ooh er missus) to continue.
Variations:
Try the same recipe with condensed milk and no cream for a more sorbet type product.
For a fruitier flavour purée some tinned mango and add 8oz (225g) of this to the mix. Or use the bottled flavourings.
There's really no limit to what you can do with a little imagination.
Warning this stuff melts pretty quickly so I usually serve it straight from the freezer. It only takes a few minutes to soften.
enjoy
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