Cardamom kulfi (Veg)
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
Preparation method
-
Mix the cornflour with the milk and set aside.
-
In a saucepan, heat the evaporated milk and bring to the boil.
-
Add the condensed milk, double cream, cardamom and the cornflour mixture.
-
Stir well for one minute.
-
Remove from the heat. Allow to cool slightly.
-
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.
-
Pour into a plastic container with a lid and freeze for at least six hours or overnight until the ice cream is quite firm.
-
The ice cream is quite rich so two small scoops for one person is ample.
