Chocolate Kulfi (Ice Cream)

Name: Chocolate Kulfi (Ice Cream)
Prep time: 60 min
Cook time: 600 min
Total time: 660 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2 l whole milk (3.5 pints); 12 cardamom pods; 85 g golden caster sugar; 100 g bittersweet chocolate; 10 g blanched almonds; 25 g unsalted shelled pistachios

Gently simmered bittersweet chocolate, almonds and shelled pistachios, flavoured with cardamom, a South Asian ice cream.

11 hr · Serves 6 · Medium

Ingredients

2 lwhole milk (3.5 pints)
12 cardamom pods
85 ggolden caster sugar, light brown is ok (3 oz)
100 gbittersweet chocolate, or 100 g semisweet chocolate, good quality (3.5 oz)
10 gblanched almonds, chopped (1/4 oz)
25 gunsalted shelled pistachios, chopped (1 oz)

Method

Start cooking mode

Time: Prep 60 min · Cook 600 min · 660 min total
Difficulty: medium

1
Heat milk and cardamom pods together in a large, heavy saucepan; bring to boil, then simmer vigorously until liquid is reduced to 1/3 of original amount.
2
Strain the liquid into a heat-proof bowl, discarding the cardamom, then stir in the sugar and chocolate until melted.
3
Add the almonds and half of the pistachios, then leave to cool. Pour mixture into a large freezer-proof container, cover and freeze for at least 2 hours (or until firm), stirring every 30mins.
4
Pack the kulfi into 6 yogurt pots or any freezer-proof molds/cups, cover with clingfilm and freeze for 8 hours, or until completely solid.
480 min
5
To serve, dip the base of the molds briefly into hot water, then unmold kulfi onto dessert plates.
6
Sprinkle with remaining pistachios and serve immediately.