Indian Kulfi Ice Cream with Pistachios

How to make Indian Kulfi Ice Cream Recipe

To prepare the Kulfi ice cream, traditional Indian dessert, first boil the whole milk in a pot.

Reduce the heat so that the milk simmers but does not boil over.

Add the cardamom pods and, stirring constantly, reduce the milk to approx. 1/3 of the original volume.

When the milk is reduced and thick, remove the cardamom pods and add the sugar and almonds.

Cook for a further 2-3 minutes.

Pour the mixture into a bowl and, stirring frequently, let cool completely. Stir in 2/3 of the pistachios.

Pour into an ice cream maker or place in a bowl in the freezer and freeze for 2 hours stirring every 15 minutes.

Mix the low-fat milk with the remaining pistachios.

Bring to a boil in a small pan and allow to foam well.

Place the ice cream in small bowls, pour the pistachio foam over and freeze immediately for 2-3 hours.

Decorate the Kulfi ice cream with silver foil and serve.

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Indian Kulfi Ice Cream with Pistachios