Mixed Nuts Indian Ice Cream Kulfi Recipes

Steps:

• Combine evaporated milk, condensed milk and whipped topping in a blender and blend in pieces of bread until smooth.
• Pour mixture into a 9x13 inch baking dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight.

Steps:

• In a large heavy saucepan, whisk milks, cream, milk powder, cardamom, sea salt and, if desired, saffron until blended. Cook over low heat until mixture thickens slightly, about 15 minutes, stirring constantly. Do not allow to boil. Remove from heat. Strain through a fine-mesh strainer into a small bowl; cool., Stir in cashews, pistachios and extract. Transfer to six 4-oz. ramekins. Cover and freeze for 8 hours or overnight. If desired, serve with additional nuts.

Steps:

• With a mortar and pestle, grind together Sugar and Saffron.
• In a large mixing bowl, combine Sweetened Condensed Milk, Evaporated Milk, Heavy Whipping Cream and Cool Whip.
• Using an electric hand blender (or by hand), gently mix all ingredients together.
• Add in Saffron and Sugar mixture and Nuts. 4. Mix well.
• Pour mixture into small dixie style plastic cups. Cover cups with foil and insert a wooden popsicle stick into the center.
• Freeze Kulfi for at least 4 - 6 hours, preferably overnight.

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.

Steps:

• 1. Chop up the pistachio nuts until they are in little bits, not too finely though or the finished kulfi will lose some of the wanted course texture.
• 2. Then place into a saucepan and add the other ingredients, carefully bring to the boil, as milk and cream boils at a lower temperature and will rise quickly in the saucepan.
• 3. While the mixture is simmering, stir slowly for about 1 minute until the ingredients are well blended in.
• 4. Allow to cool then whisk the mixture or use a hand blender to make the mixture even smoother, then pour the mixture into popsicle mould's, special kulfi mould's, brioche (French bread) mould's or even half coconut shells and freeze for 6 hours.
• 5. Before you serve the kulfi, dip the mould into warm water for several seconds so that the ice-cream is easier to remove and garnish with fine ground pistachios.
• 6. Of course kulfi can be made with fruits blended in as well and a popular choice is to use mangoes, add small to medium sized chunks of mango to the mixture after its taken off the heat and fold in, then freeze as normal.

Steps:

• Pour the milk into a wide, heavy based sauce pan and bring to boil over high heat, stirring constantly.
• As soon as the milk begins to rise, turn the heat down just to the point to allow the milk to simmer vigorously but without boiling over.
• Add in the cardamom pods.
• Leave the milk to boil and stir the sides of the pan constantly to avoid scalding.
• Whenever a film forms on top of the milk, just stir it in .
• The milk has to reduce to about a third of the original amount, about 750 ml (1 1/4 pints) which will take about 45 minutes.
• When the milk has reduced, remove the cardamom pods and discard them.
• Add in the sugar and almonds, stir and simmer gently for 2-3 minutes.
• Pour the reduced milk into a bowl (which can be put into the freezer) and let it cool completely.
• Add half of the chopped pistachios and stir them in .
• Cover the bowl with an aluminum foil and put it in the freezer.
• (I do not have an ice-cream maker, but if you do, then you can pour the milk into the machine and get it going).
• Meanwhile, put 6 small individual cups or a 900ml ( 1 1/2 pints) pudding basin in the freezer.
• Every 15 minutes or so, remove the ice-cream bowl from the freezer and give the ice-cream a good stir.
• As the ice-cream begins to freeze, it will become harder to stir but when it becomes almost impossible to stir, take out the cups or pudding basin from the freezer and divide the ice-cream between the cups or empty it into the pudding basin.
• Sprinkle the remaining pistachios over the top and cover with aluminum foil sealing them well on the edges.
• Return them back to the freezer to let the ice-cream harden (for at least 4 hours).
• If it's in individual cups, then remove the cups from the freezer 10-15 minutes before you want to serve it to soften slightly.
• If it's made in the pudding basin, you can put it in the fridge 20-30 minutes before serving.
• Remove the ice-cream from the pudding basin by running a sharp knife around the edges of the ice-cream and slip it onto a serving plate (it should slip off easily, if it doesn't then dip the bowl in hot water and try again).
• Cut into 6 slabs and serve.
• Enjoy!