A good curry night is hard to beat. After lots of spicy food, dessert isn't always what's on the mind, however a smooth and pallet cleansing sweet treat is always welcome. One might opt to choose something along the lines of a mango sorbet, but my wife is a pistachio fiend which meant I had to develop a suitable ice cream for post curry night.
Kulfi has been a traditional iced delight since the 16th century and the use of cardamom in recipes is arguably the most conventional flavour. Pistachio is often the flavour of choice in modern times.
Rather than stick to a classic kulfi formula, I prefer to stick to a frozen custard and create a silky smooth pistachio and cardamom ice cream.
This recipe will require the use of an ice cream machine and a food processor.
|250 ml whole milk|
|250 ml double cream|
|5 egg yolks|
|100 grams shelled pistachios|
|1/2 teaspoon ground cardamom|
|125 grams caster sugar|
Be careful not to overcook the custard or it will scramble.
vegetarian gluten free