Ingredients for Chocolate Kulfi Ice Cream
- Whole Milk
- 4 green cardamom pods
- Golden Caster Sugar
- Bittersweet Chocolate
- Blanched Almonds
- Unsalted Shelled Pistachios
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How to Make Chocolate Kulfi Ice Cream
- Heat 4 cups whole milk and 4 green cardamom pods in a large, heavy-bottomed saucepan over medium heat.
- Bring the milk to a boil, then reduce heat and simmer vigorously, stirring occasionally, until the liquid is reduced to approximately 1 1/3 cups (about 1/3 of the original volume). This will take approximately 45-60 minutes.
- Remove from heat. Strain the milk through a fine-mesh sieve into a heatproof bowl, discarding the cardamom pods. Whisk in 1 cup granulated sugar and 6 ounces (170g) good quality dark chocolate, chopped, until completely melted and smooth.
- Stir in 1/2 cup slivered almonds and 1/4 cup shelled pistachios. Let the mixture cool completely to room temperature.
- Pour the mixture into a large, freezer-safe container. Cover and freeze for at least 2 hours, stirring every 30 minutes to prevent large ice crystals from forming.
- Once partially frozen, pack the kulfi mixture into 6 individual yogurt pots or freezer-safe molds/cups. Cover each with plastic wrap and freeze for at least 8 hours, or until completely solid.
- To serve, briefly dip the base of the molds into hot water to loosen the kulfi. Unmold onto dessert plates.
- Garnish with the remaining 1/4 cup shelled pistachios and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
130g
Fat
33g
Carbs
10g
