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.
My Private Note
Units: US | Metric
- 1Heat 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.
- 2Strain the liquid into a heat-proof bowl, discarding the cardamom, then stir in the sugar and chocolate until melted.
- 3Add the almonds and half of the pistachios, then leave to cool.
- 4Pour mixture into a large freezer-proof container, cover and freeze for at least 2 hours (or until firm), stirring every 30mins.
- 5Pack the kulfi into 6 yogurt pots or any freezer-proof molds/cups, cover with clingfilm and freeze for 8 hours, or until completely solid.
- 6To serve, dip the base of the molds briefly into hot water, then unmold kulfi onto dessert plates.
- 7Sprinkle with remaining pistachios and serve immediately.
Browse Our Top Frozen Desserts Recipes
You Might Also Like...View All Frozen Desserts Recipes
Nutritional Facts for Chocolate Kulfi (Ice Cream)
Serving Size: 1 (364 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 294.1
- Calories from Fat 124
- Total Fat 13.8 g
- Saturated Fat 6.7 g
- Cholesterol 34.4 mg
- Sodium 138.7 mg
- Total Carbohydrate 31.1 g
- Dietary Fiber 0.5 g
- Sugars 32.6 g
- Protein 12.3 g
The following items or measurements are not included: