Indian Ice Cream with Pomegranate and Mango Recipe

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Indian Ice Cream with Pomegranate and Mango Recipe-recipe ideas-new recipes-woman and home
Serves6
Preparation Time15 mins plus freezing
Cooking Time15 mins
Total Time30 mins plus freezing
Nutrition Per PortionRDA
Calories370 Kcal19%
Fat20 g29%
Saturated Fat11 g55%

This recipe is adapted from Camellia Panjabi’s book, 50 Great Curries Of India, £14.99, published by Kyle Cathie.

Ingredients

  • 4tbsp caster sugar
  • 3 whole cardamom pods
  • 2 x 400g tins evaporated milk
  • around 12 strands saffron
  • 3tbsp finely chopped pistachio nuts
  • 3tbsp double cream
  • fresh pomegranate seeds and chopped fresh mango, to serve

You will need:

  • 2 ice-cube trays

Method

  1. Put the sugar, cardamom and evaporated milk in a heavy-bottomed pan. Bring to the boil, then simmer for 10 minutes, stirring continuously. Remove from the heat, fish out the cardamom and add the saffron and pistachios. Leave to cool, stir in the cream, decant into a jug and pour into ice-cube trays. Freeze for 4 to 5 hours. Kulfi will keep in the freezer, covered, for 2 weeks.

  2. To serve, put the fruit into small bowls and push out the cubes of kulfi on to the fruit.