Guest guest Posted July 20, 2007 Report Share Posted July 20, 2007 Cardamom kulfi Serves 4 Preparation time less than 30 mins Cooking time less than 10 mins Ingredients ½ tsp cornflour 2 tbsp milk 200ml/7¼ fl oz evaporated milk 200ml/7¼ fl oz condensed milk 200g/7¼oz thick double cream seeds of 2-3 cardamom pods, crushed Method 1. Mix the cornflour with the milk and set aside. 2. In a saucepan, heat the evaporated milk and bring to the boil. 3. Add the condensed milk, double cream, cardamom and the cornflour mixture. 4. Stir well for one minute. 5. Remove from the heat. Allow to cool slightly. 6. Place the creamy mixture in a food processor and blend for a couple of minutes to smooth out any lumps. I use a hand-held blender to whiz the mixture which works well. 7. Pour into a plastic container with a lid and freeze for at least six hours or overnight until the ice cream is quite firm. 8. The ice cream is quite rich so two small scoops for one person is ample. Luggage? GPS? Comic books? Check out fitting gifts for grads at Search. Quote Link to comment Share on other sites More sharing options...
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