Mango Kulfi (Indian ice cream)

I would like to be more proficient with asian cooking and flavours – especially curries – so each week I plan on trying a new recipe. Last weekend I made a vindaloo goat curry which used the front leg of the goat (the butcher recommended this cut for long slow cooking), he cut the goat leg into serving size pieces leaving it on the bone (best for flavour). The vindaloo used vinegar along with loads of garlic, chillies, ginger and spices to form the gravy (it was yum). Today I am making a lamb shank Punjabi curry that has spinach and tomatoes in the gravy and loads of aromatics; the shanks marinated in ginger, garlic, chilli, oil and cumin for hours. I am very keen to make vegetable pakoras and some samosas the only trouble being they are deep fried and so I’ll cook them when we have visitors to share them. Today I am experimenting with an indian ice cream called kulfi, I made it years ago and loved the spicy flavours but haven’t made it since, anyway mango kulfi is in the freezer and we will see if it passes the pasta man test. Note : pasta man says the kulfi tastes like a cross between ice cream and sorbet and it reminded him of the Weiss mango ice cream blocks we used to buy years ago.

Mango Kulfi (Indian ice cream)
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Recipe type: sweets
Cuisine: Indian
Author:
Prep time:
Cook time:
Total time:
Serves: 6
A delightfully fruity ice cream
Ingredients
  • 2 X 375ml cans of evaporated coconut flavoured milk (or normal)
  • ¼ cup of castor sugar
  • 10 cardamon pods (bruised)
  • 1 cinnamon stick
  • 2 large mangoes chopped (or other fruit)
Instructions
  1. Combine milk, sugar, cardamon and cinnamon in a saucepan and bring to the boil
  2. Simmer on low heat for 5 minutes
  3. Let it cool and then strain into a food processor or blender (discard the spices)
  4. Process the milk mixture and mangoes until smooth
  5. Pour into a lined tin and freeze until nearly set
  6. Remove the Kulfi from the freezer and tray and process again in the blender or food processor
  7. Poor into a lined tray, cover and freeze for at least 3 hours
  8. To serve remove from tin and cut into suitable shapes

 

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