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.

Serves 2

Kit Used



1 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.

2 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.

3 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.