Optimism Pistachio & Cardamom Kulfi/Indian-Inspired Ice Cream.

If you REALLY must have ice cream, here’s one that’s delish AND that you can make yourself! Definitely not the healthiest of ingredients, however, good comfort food for the soul. If you want control of your ice cream craving, here’s the answer! Kulfi, an Indian ice cream, is absolutely melt-in-your-mouth delicious!! It has a slightly chewy texture and a sweet, creamy taste. Sorry it’s not Vegan nor low on the calorie scale…BUT it is however, homemade!

Yields1 Serving
Prep Time10 mins
 2 tablespoons organic milk
 ½ teaspoon cornstarch
 1 cup evaporated milk
 1 cup condensed milk
 1 cup organic 35% whipping cream
 Seeds of 2-3 cardamom pods, crushed
 ½ cup coarsely chopped pistachio nuts (reserve 1 tablespoon for garnish)
 A splash of love
1

Mix the milk with the cornstarch and set aside.

2

In a saucepan, heat evaporated milk and bring to the boil.

3

Add condensed milk, cream, cardamom, pistachios and the cornstarch mixture. Stir well for one minute over the heat. That's all there is to it!

4

Remove from the heat. Pour into a stainless steel bowl, allow to cool slightly. Place stainless steel bowl into a larger bowl of ice. Freeze for at least six hours or overnight until the ice cream is quite firm (if you don’t have six hours, keep stirring to speed up the freezing process).

5

This ice cream is quite rich so one small scoop for one person is ample. Garnish with crushed pistachios and sigh of satisfaction.

{GF definitely NOT DF nor Vegan}

Ingredients

 2 tablespoons organic milk
 ½ teaspoon cornstarch
 1 cup evaporated milk
 1 cup condensed milk
 1 cup organic 35% whipping cream
 Seeds of 2-3 cardamom pods, crushed
 ½ cup coarsely chopped pistachio nuts (reserve 1 tablespoon for garnish)
 A splash of love

Directions

1

Mix the milk with the cornstarch and set aside.

2

In a saucepan, heat evaporated milk and bring to the boil.

3

Add condensed milk, cream, cardamom, pistachios and the cornstarch mixture. Stir well for one minute over the heat. That's all there is to it!

4

Remove from the heat. Pour into a stainless steel bowl, allow to cool slightly. Place stainless steel bowl into a larger bowl of ice. Freeze for at least six hours or overnight until the ice cream is quite firm (if you don’t have six hours, keep stirring to speed up the freezing process).

5

This ice cream is quite rich so one small scoop for one person is ample. Garnish with crushed pistachios and sigh of satisfaction.

Optimism Pistachio & Cardamom Kulfi/Indian-Inspired Ice Cream.