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Cardamom Kulfi

 

Ingredients

  • 1 tbsp cornflour
  • 2 tbsp milk
  • 200ml evaporated milk
  • 200ml condensed milk
  • 200g thick double cream
  • Seeds of 2-3 cardamom pods (crushed)

 

Method

  • Mix the cornflour with the milk and set aside
  • Heat evaporated milk and bring to the boil
  • Add the condensed milk, double cream, cardamom and cornflour mixture
  • Stir well for 1 minute
  • Remove from the heat and allow to cool slightly
  • Place the creamy mixture in a food processor and blend for a couple of minutes to smooth out any lumps
  • Pour into a plastic container with a lid and freeze for at least 6 hours or overnight until the ice cream is quite firm

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