ALMOND & PISTACHIO KULFI

Almond & Pistachio Kulfi (indian Ice cream) Quantity: Approximately 1 ? 1 ? litre You can find the Almonds here LIST OF INGREDIENTS 2 litres of full fat milk 1 can condensed milk 50g Cypressa Almonds – rough chopped 50g Cypressa Pistachio Kernels – rough chopped ½ teaspoon cardamom powder Pinch saffron (optional) METHOD Pour the milk into a wide pan and bring to a gentle boil. Boil the milk, stirring frequently to ensure it does not catch until reduced by half. If the milk has caught and there is ‘skin’ then sieve the milk. Whilst still on the heat, pour in the can of condensed milk and mix in. Add the chopped almonds and pistachio and mix in. Add the cardamom powder and saffron if using and mix in. Cool the milk in the pan. Transfer to a freeze proof container and transfer to the refrigerator and cool down. Once cold, transfer to the freezer. Leave in the freezer for approximately 3 – 4 hours, take out and give it a good mix. Do this again and then leave overnight to freeze. If using an ice-cream maker, transfer the cooled mix from point 7 and churn as per the manufactures instructions. Then transfer to a freezer proof container and store in the freezer until set. Recipe by Gudip Aleksani-Ghalousti

For more information on ALMOND & PISTACHIO KULFI talk to Katsouris Brothers Ltd (Cypressa)