This creamy, flavourful summer indulgence – the ultimate Indian ice cream – acquires a new flavour profile with the introduction of almond milk and almond paste
Method
PRE PREP:
• Soak Almonds for 2-3 hours.
• Remove the skin and grind into a fine sandy texture paste
• Soak the safron in 2 tbsp of cold water
COOK THE MIXTURE:
• In a heavy bottom pan, add Almond paste, milk, Almond milk and sugar and cook until reduced to half.
• Add cream and remove from the fire and allow mixture to cool down.
• Add cardamom powder and safron water
MOULD AND FREEZE:
• Fill the kulfi mixture in a kulfi mould or any other mould that you wish to serve in -18Deg C for 8-10 hours
SERVICE:
• Remove from -18 Deg C and hold in a freezer at -10 Deg C for at least 2 hours.
• Serve whole or split in half
