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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