Ingredients
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2
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12
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85
-
100
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10
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25
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-
-
-
-
-
-
-
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Directions
Chocolate Kulfi (Ice Cream),This recipe is from The Best Ever Chocolate cookbook published by Paragon Books. “Kulfi is a delicately spiced Indian ice cream traditionally made in tube-shaped terracotta containers. Although chocolate is not an authentic ingredient, it makes the ice cream even more of a treat.” Passive cooking time is the freezing time.,Ah, this is a taste of heaven – totally addictive!! I am so eager to share this with the rest of my family{except mom, she’s on a diet}! This is the easiest ice-cream I’ve ever made and tastes incrdible! used Vochelle semisweet chocolate to make this and I omitted the nuts. You know, after step 2, I felt like calling this “Chocolate Soup” because it tasted so good that I couldn’t resist pouring some of it in a bowl and drinking it :)) It was delicious! The flavour of green cardamom is amazing in this. I’ll make this as often as I can manage to get chocolate chips as gifts;){Hard to get this here}.,This recipe is from The Best Ever Chocolate cookbook published by Paragon Books. “Kulfi is a delicately spiced Indian ice cream traditionally made in tube-shaped terracotta containers. Although chocolate is not an authentic ingredient, it makes the ice cream even more of a treat.” Passive cooking time is the freezing time.
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Steps
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1
Done
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Heat Milk and Cardamom Pods Together in a Large, Heavy Saucepan; Bring to Boil, Then Simmer Vigorously Until Liquid Is Reduced to 1/3 of Original Amount. |
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2
Done
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Strain the Liquid Into a Heat-Proof Bowl, Discarding the Cardamom, Then Stir in the Sugar and Chocolate Until Melted. |
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3
Done
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Add the Almonds and Half of the Pistachios, Then Leave to Cool. |
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4
Done
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Pour Mixture Into a Large Freezer-Proof Container, Cover and Freeze For at Least 2 Hours (or Until Firm), Stirring Every 30mins. |
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5
Done
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Pack the Kulfi Into 6 Yogurt Pots or Any Freezer-Proof Molds/Cups, Cover With Clingfilm and Freeze For 8 Hours, or Until Completely Solid. |
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6
Done
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to Serve, Dip the Base of the Molds Briefly Into Hot Water, Then Unmold Kulfi Onto Dessert Plates. |
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7
Done
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Sprinkle With Remaining Pistachios and Serve Immediately. |
