Chocolate Kulfi (Ice Cream)

"This recipe is from The Best Ever Chocolate cookbook published by Paragon Books. "Kulfi is a delicately spiced Indian ice cream traditionally made in tube-shaped terracotta containers. Although chocolate is not an authentic ingredient, it makes the ice cream even more of a treat." Passive cooking time is the freezing time."
 
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Ready In:
11hrs
Ingredients:
6
Serves:
6
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ingredients

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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

  1. 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}.
     
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RECIPE SUBMITTED BY

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. <img src="http://img.photobucket.com/albums/v632/zaarfreak/REI/12may05REI2_S.jpg" alt="Image hosted by Photobucket.com">
 
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