Pistachio, rosewater and cardamom ice cream kulfi

Pistachio, rosewater and cardamom ice cream kulfi

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

This is a hint of Indian kulfi on a stick. A perfect dessert for a spicy curry – cooling and fragrant on the tongue.

Ingredients

Quantity Ingredient
800ml Basic sweetened ice cream mix
1 1/2 tablespoons pistachio paste
2 tablespoons rosewater
1/2 teaspoon cardamom extract
75g unsalted pistachios, finely chopped

Method

  1. Make the basic sweetened mix to the point where you have stirred it for 4 minutes or so.
  2. Remove from the heat, add the pistachio paste to the hot mix and whisk together until well incorporated.
  3. Add the rosewater and cardamom extract and cool down to 4°C within 90 minutes. You can cool down the mixture more quickly by placing it in a pan in a sink with cold water and ice cubes, or putting the mix in a Ziploc bag inside a pan of cold water with ice cubes.
  4. Once the mixture has cooled, keep it in the fridge. Add the pistachios, place the mix in the ice cream maker and churn.
  5. Put the churned mix into kulfi moulds or something of a similar shape. When partially frozen, insert the sticks. Once completely frozen, wrap a cool, damp cloth around the mould and pull the kulfi out.
  6. Roll in the chopped pistachio and place back in the freezer on a board until ready to serve.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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