Kulfi Ice Cream

Malai Kulfi:

Indian Home-Made Icecream. Indian Double Cream Icecream. Rich & Authentic Indian Icecream. Nuts Icecream. Almonds Icecream. Cashewnut Icecream. Pistachios Icecream.

Whatever you call this. I am crazy for this icecream. I love 'double cream' in any form......in my diet. This is the only fat food, I am addicted to.

Ingredients:

Chilled Double cream 1 cup
Milk 4 cups
Saffron few strands
Sugar 1-2 cups
Cardamon seeds powder 1-2 spoons
Skim milk/powder milk - 1/4 cup
Pista nuts powder 1 spoon
Cashew nuts powder 1 spoon
Almond's powder 1 spoon
Silvered and sliced almonds - 1/4 cup
Cashewnuts - thinly sliced 1/4 cup
Pistachios thinly sliced 1/4 cup
Kulfi molds - as much as required
Saffron - few strands for garnishing
Pista nuts - thinly sliced few for garnishing.

Method:

In a heavy-bottomed, non-stick, deep vessel. Heat milk, along with sugar, saffron and cardamon seeds.

Let it come to boil. Then simmer it down. Allow it to consolidate. Reduce the milk over medium heat....by often stirring it. (Like if you heat 4 cups of milk...allow it to reduce to 1 cup) Do not burn the milk at the bottom. So use only heavy bottomed-non-stick vessel for this.

After reducing this milk. Stir in powdered almonds, pista, cashewnuts & skim milk. Allow it to dissolve well.

Further add silvered and finely chopped nuts(almonds, cashewnuts & pistachios) Let them boil atleast 3-5 times.

Allow this milk mixture to cool down to room temperature. Then stir in...double cream to this. Mix them well.

Pour this mixture into 'Kulfi-molds'. Do not pack them with air bubbles or too tight at the same time. Cover them carefully. Leave them in your freezer for 2-4 hours or until it freezes.

Just before serving, remove the molds from the freezer. Hold the molds under running water for few minutes. Then remove the cover and scrape the edges of 'Kulfi' with fine knife. Now try removing & tranfering it...into serving plate.

Garnish with saffron strands and sliced pista nuts on the top. Serve chilled as a dessert.