Low Carbohydrate Desserts Recipes - Pistachio Kulfi Ice Cream Recipe

Ingredients

Serve 4

• 1.5 liters/2 1/2 pints/6 1/2 cups semi-skimmed (low-fat) milk

• 3 cardamom pods

• 25g/1oz/2 tbsp caster (superfine) sugar

• 50g/2oz/1/2 cup pistachio nuts, skinned plus a few to decorate

• a few pink rose petals, to decorate

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Method:

1. Pour the milk into a large heavy pan and bring to the boil. Lower the heat and simmer for one hour, stirring occasionally.

2. Crush the cardamom pods in a mortar with a pestle, then add them to the milk. Simmer the mixture for 1 1/2 hours, or until the milk has reduced to 475ml/2 cups.

3. Strain the reduced milk into a bowl or jug (pitcher), and discard the cardamom pods and seeds. Stir the sugar into the milk and set the mixture aside to cool.

4. Meanwhile, place half the nuts in a blender and grind to a smooth powder. Cut the remaining nuts into thin slivers and set them aside for decoration.

5. Stir the ground nuts into the cooled milk mixture. Pour into four kulfi moulds and freeze overnight until firm.

6. To un-mould the kulfi, half fill a bowl with very hot water. Stand each mould in the water and count to ten. Immediately lift it out and invert the ice cream on to individual serving plates.

7. Decorate with sliced pistachio nuts and rose petals and serve immediately.