Saturday, January 15, 2011

Kulfi - Pink ice cream from India with plum and cardamom sauce


These are ice creams of Indian origin, for which you do not need an ice-cream machine, and yet in some magical way they are perfectly creamy. You do not need to add eggs, or beaten cream, or other hyper-caloric bombs (but I do not dare call it diet ice cream ;)). I always admired the kulfi in Indian restaurants, and now for the first time I tried to do it myself. Maybe in a slightly less orthodox way. Classics kulfi are not usually made of fruit - they are made mostly with milk and spices. In my version of kulfi the spices still exist - it contains wonderfully aromatic cardamom, but there are  also plums in this recipe that go very well with cardamom. 

The cardamom is extremely important, please do not omit it. Ideally you should use the pods, shell them yourself and crush them in a mortar. They add wonderful oriental aroma to your ice-creams.
You can line your moulds for Indian ice creams with plastic wrap. But if you want to have your kulfi perfectly smooth (I just do not care for it, because I quite like those funny wrinkles on the surface) do not use plastic wrap, just put the molds briefly into hot water before taking ice creams out. 

The original idea came from Mary Cadogan, and I found it here.


Pink kulfi with plum and cardamom sauce
 
yields 6

3 green cardamom pods
700g
sliced red plums
100g sugar
400ml sweetened condensed milk
150ml whole milk
2 tablespoons of chopped pistachios

 
Crush
cardamom in a mortar into a powder. Put cardamom, plums and sugar in a saucepan. Bring it slowly to boil ( if you need you can add about 5 tablespoons of water ). Mix in a blender to a smooth paste. Leave to cool.

Mix whole milk with condensed milk and 300 ml of plum puree. Pour it into prepared molds and freeze for at least 4 hours.

Serve kulfi on a plate with some
plum sauce, topped with chopped pistachio. 

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