Indian ice cream with Cashew Nuts. Delicious Kulfi is sold everywhere in Jaipur, Rajasthan known as Matka Kulfi / Kulfi in a mud pot.
Time Required: 30 Minutes + Freezing Time
Ingredients:
3 Cups Milk
½ Cup Sugar
½ Cup Plain Khoya/Dehydrated Milk or 4 tbsp Milk Powder
1tbsp Cornflour
2tbsp Cashew nut Powder
½ tbsp Cardamom Powder or Essence
Method:
Mix all the ingredients in a thick-bottomed pan and boil for 5 minutes.
Ingredients:
3 Cups Milk
2tbsp Vanilla Ice Cream Powder
3tbsp Plain Cocoa Powder
1Cup Sugar
1Cup Praline Mixture
1tbsp Liquid Glucose
1tsp G M S (A type of powder available in any grocery store)
250gms Cream
For the Praline Powder:
1Cup Almonds or Cashew nuts
1Cup Sugar
Method: For the Praline Powder:
Melt the Sugar and Nuts together in a heavy saucepan and cook on a low flame until rich brown in color. Spread the mixture on a tin. When cold, powder coarsely. Store in an air tight jar.
I learnt this in the ice cream classes that I attended. Follow the recipe and the flavour and texture of the ice cream is just great!
Ingredients:
3 Cups Milk
1 tin Condensed Milk
3tbsp Sugar in Milk
1 Cup Mango Pulp
1tbsp Vanilla Custard Powder
2 Cups Cream
½ tbsp Mango Emulsion or ½ tbsp Vanilla essence with red and orange color
Method:
Boil the Milk with Sugar. Mix Vanilla Custard Powder in cold Milk and add to the boiling Milk. Let the Sugar dissolve and cook for 10 minutes.
Remove it from fire, cool and add color and essence. Remove the skin of Mangoes mix the pulp with condensed Milk and beat it together in the blender for 5 minutes.