Badampista Kulfi Ice Cream Recipes

BADAM/PISTA KULFI ICE CREAM

Steps:

• Mix all the above ingredients together in a bowl.
• Make sure eveything blends completely together well.
• Then fill this mixture either in an ice-cream tray or in kulfi cones.
• Refrigerate overnight in the frozen section of your refrigerator.
• At the time of serving the kulfi, put the cones under the flowing hot water tap for only 1-2 seconds, and with a slight jerk, remove it in the individual serving plates.

INDIAN ICE CREAM WITH PISTACHIOS: PISTA KULFI

Steps:

• To make the pudding: Place the milk in a large, heavy wok or skillet and bring to a boil over high heat. Continue to boil, stirring, 2 to 3 minutes. Reduce the heat to medium-low and simmer, stirring and scraping the bottom and sides of the wok often, until the milk is reduced by at least 3/4, about 45 minutes. You should be left with about 2 cups of condensed milk. (It should have a few lumps.)
• Mix in the sugar, cardamom seeds, ground pistachios and food coloring, if using, and cook, stirring, until the sugar melts and thins down the pudding, and then the pudding thickens again, 5 to 7 minutes.
• Transfer to traditional kulfi molds or disposable 5 1/2-ounce plastic souffle cups. Cover and place in the freezer until completely frozen, at least 4 hours.
• To serve, dip each mold in hot water about 10 seconds, run a knife around the inside of the mold and transfer immediately to a dessert plate. Serve whole or cut into smaller pieces, garnish with chopped pistachios, and serve.