Kulfi or Pistachio Ice Cream
Ingredients
• 80grams pistachios (shelled and unsalted)
• 300ml cream
• 1 can condensed milk 400g
• 1 teaspoon rosewater
• 1 small can evaporated milk (use 200g)
• ½ teaspoon cardamom powder
Method
Add pistachios to TM Bowl and pulse 2 to 3 times to roughly chop. Set aside
Add cream to TM Bowl, insert butterfly and whip until soft peaks form.
Add condensed milk, 1 teaspoon rosewater, evaporated milk and cardamom powder. Mix on speed 3 for 4 seconds.
Remove butterfly, add previously ground pistachios and incorporate, reverse, speed 3 for 3 seconds.
Pour into a tray or other moulds and freeze until firm.
General Tips
Decorate with rose petals
members' comments
courton - I made it yesterday and the review from daughter is it is absolutely yummy -very moorish!
Next time, I might just tweak it by adding saffron threads (authentic touch) and reduce the amount of evaporated milk. Overall, great recipe!