Chocolate Kulfi (Ice Cream)

Recipe by WaterMelon
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 11hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement