Chocolate Kulfi (Ice Cream)
- Ready In:
- 11hrs
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 2 liters whole milk (3.5 pints)
- 12 cardamom pods
- 85 g golden caster sugar, light brown is ok (3 oz)
- 100 g bittersweet chocolate or 100 g semisweet chocolate, good quality (3.5 oz)
- 10 g blanched almonds, chopped (1/4 oz)
- 25 g unsalted shelled pistachios, chopped (1 oz)
directions
- Heat milk and cardamom pods together in a large, heavy saucepan; bring to boil, then simmer vigorously until liquid is reduced to 1/3 of original amount.
- Strain the liquid into a heat-proof bowl, discarding the cardamom, then stir in the sugar and chocolate until melted.
- Add the almonds and half of the pistachios, then leave to cool.
- Pour mixture into a large freezer-proof container, cover and freeze for at least 2 hours (or until firm), stirring every 30mins.
- Pack the kulfi into 6 yogurt pots or any freezer-proof molds/cups, cover with clingfilm and freeze for 8 hours, or until completely solid.
- To serve, dip the base of the molds briefly into hot water, then unmold kulfi onto dessert plates.
- Sprinkle with remaining pistachios and serve immediately.
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Reviews
-
Ah, this is a taste of heaven - totally addictive!! I am so eager to share this with the rest of my family{except mom, she's on a diet}! This is the easiest ice-cream I've ever made and tastes incrdible! I used Vochelle semisweet chocolate to make this and I omitted the nuts. You know, after step 2, I felt like calling this "Chocolate Soup" because it tasted so good that I couldn't resist pouring some of it in a bowl and drinking it :)) It was delicious! The flavour of green cardamom is amazing in this. I'll make this as often as I can manage to get chocolate chips as gifts;){Hard to get this here}.
RECIPE SUBMITTED BY
WaterMelon
Singapore
Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question.
I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc.
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