Curry Kulfi with Pistachios

Need

• Kulfi

• 3 kaffir lime leaves
• 1 cinnamon stick(s)
• 1 vanilla bean BUY
• 1/4 Teaspoon ground turmeric
• 6 cardamom pods
• 20 Grams fresh ginger
• 1 stalk lemongrass, white part only
• 1 x 400 Gram coconut cream Recipe
• 395 Milliliters tin condensed milk
• 400 Grams evaporated milk
• Handfuls shelled pistachios roasted

• Mango Puree

• 4-6 mango cheeks
• 1 lime, zest and juice
• 1-2 Teaspoons coconut sugar to taste (optional)

Do

1  

Place lime leaves, cinnamon, vanilla, turmeric, cardamon, ginger and lemongrass into Thermomix bowl and chop 6 sec/speed 6.

2  

Scrape down sides of bowl and add cream and milks. Cook 20 min/80ºC/speed 2.

3  

Allow to steep in Thermomix bowl until cooled.

4  

Strain through a fine mesh sieve and place into the fridge. Age this custard mix for about a day if you have time.

5  

Pour cold custard into an ice cream churner and churn until the consistency of soft serve. Add the pistachios in the last 30 seconds of churning.

6  

Pour into a tray or moulds as desired and place in the freezer. It should be ready to serve in under an hour.

7  

Alternatively, freeze custard solid in an ice cube tray and then blend and churn in your Thermomix by placing half the mixture into the Thermomix bowl and blending 10 sec/speed 10. Continue to churn on speed 8 with the aid of the spatula.

8  

Add pistachios at the very end of this process for just a few seconds.

9  

Remove mixture from Thermomix bowl and repeat with remaining cubes. Return to the freezer as directed above.

10  

To make the Mango Puree, place all ingredients into the Thermomix bowl and blend 20-20 sec/speed 10 until liquid. Serve drizzled over the kulfi or freeze in the bottom of moulds, pouring the ready to freeze kulfi mixture on top. Freeze until solid, then turn out to serve.