KULFI with PISATCHIO and CARDAMOM

Kulfi

Having just finished a stint as a Perth Royal Show dairy judge, (I know right,  how do you get a gig like that? Still smiling!) and having had the opportunity to taste some of the country’s best ice-cream, this seemed a natural progression. We actually gave a Kulfi pretty high marks in one of the categories, but this is better! (In my humble Dairy Judge opinion!) I have made this recipe a few times, and cannot take credit for it. It originates from a friend of mine in Melbourne, one of Australia’s top Thermomix consultant wranglers and a real foodie; Thank you Janine Babauskis!

Kulfi (Indian Ice Cream)

NEED:
80g shelled pistachio nuts
400-500g whipping cream
1 x tin condensed milk
200g evaporated milk
1 tsp rosewater
¼ tsp ground cardamom

DO:
Place nuts into Thermomix bowl and mill for 2 seconds on speed 6. Set aside.
Insert Butterfly and add cream to Thermomix bowl. Mix until soft peaks form, between 20-40 seconds on speed 4.
Add milks, essence and cardamom and mix for 4 seconds on speed 4. Scrape down sides of bowl and add nuts.
Mix a further 4 seconds on Reverse + speed 3.
Pour into mould and freeze until ready to serve. Garnish with additional chopped pistachios or rose petals.

Just a side note, I add 1 tsp almond essence to this as I love that pistachio slash almond flavour.

Summer is coming…we are gearing up for ice cream weather, and I am gearing up for ice cream recipes, so watch out kids…its going to be a good summer. But come clean; what ice cream flavours would you like to see me write up? Surprise me, so I can surprise you back!