Category
Dessert
Serves
2
Ingredients
- 300ml evaporated milk
- 300ml double cream
- 50g shredded un-blanched almonds
- 300ml condensed milk
- 3 cardamom pods - crushed
Instructions
- Pour the evaporated milk, condensed milk and double cream into a saucepan. Add the cardamom pods and warm over a gentle heat. Bring up to the boil and remove from the heat. Leave for 10 minutes while cardamom flavours infuse
- Strain through a sieve into a mixing bowl and whisk by hand for a minute or so to remove any lumps. Leave to cool. Stir in the almonds and then pour into a plastic container and freeze overnight
- To serve use an ice cream scoop to spoon into bowls (a couple of small scoops per person should be sufficient as it's fairly sweet) and garnish with shredded almonds.
After a hot curry there's nothing like a cool serving of Kulfi to calm the taste buds. If you haven't tried it before do give it a try - it's similar to ice cream but a little denser.
