Total Time
11hrs
Prep 1 hr
Cook 10 hrs

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.

Ingredients Nutrition

Directions

  1. 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.
  2. Strain the liquid into a heat-proof bowl, discarding the cardamom, then stir in the sugar and chocolate until melted.
  3. Add the almonds and half of the pistachios, then leave to cool.
  4. Pour mixture into a large freezer-proof container, cover and freeze for at least 2 hours (or until firm), stirring every 30mins.
  5. 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.
  6. To serve, dip the base of the molds briefly into hot water, then unmold kulfi onto dessert plates.
  7. Sprinkle with remaining pistachios and serve immediately.
Most Helpful

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}.

Charishma_Ramchandani March 05, 2005