How to Make Kulfi, Indian Ice Cream

by Kathy Gori

Kulfi is a creamy, dense dessert, very refreshing on a hot evening or after a spicy Indian feast. No elbow grease churning, or machinery needed here, simply mix and freeze.

Supplies

  • 2 Ripe mangos
  • 1 Can of evaporated milk
  • 1 Can of sweetened condensed milk
  • 2 Cups Whipping cream
  • ½ Cups Finely ground pistachios
  • 5 Green Cardamom pods, remove the seeds
  • Instructions

    Step 1

    Peel and chunk up 2 ripe mangos. Put them in a blender or food processor and reduce to a puree. Set aside.

    Step 2

    In a large bowl mix together: 1 can of evaporated milk, 1 can of swetened condensed milk. 2 cups of whipping cream

    Step 3

    Mix everything well together and add in: 1/2 cup of finely ground pistachios. Remove the seeds from 5 green cardamom pods and grind them to a powder. Add it into the mix. Now mix in the mango puree.

    Step 4

    When everything is blended, pour the mixture into a mold or a round stainless steel mixing bowl, or popsicle molds, whatever you have.

    Step 5

    Cover the top of the mold with foil so that it's sealed tightly and set it into the freezer for the next 4 to 6 hours.

    Step 6

    To unmold run some hot or warm water over the bottom of the mold and place it over the serving pate or dish...unmold!

    Step 7

    Cut it into slices and serve it up!