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Indian Kulfi Ice Cream Recipe Video
|Half and half||32 Fluid Ounce|
|Sweetened condensed milk||14 Ounce|
|Pistachio||1⁄8 Cup (2 tbs), blanched|
|Cardamoms||6 , finely powdered|
|Almond||1⁄8 Cup (2 tbs), blanched|
Calories 229 Calories from Fat 116
% Daily Value*
Total Fat 13 g20.4%
Saturated Fat 7.6 g37.9%
Trans Fat 0 g
Cholesterol 40.4 mg
Sodium 74.6 mg3.1%
Total Carbohydrates 23 g7.7%
Dietary Fiber 0.39 g1.6%
Sugars 18.3 g
Protein 6 g11.1%
Vitamin A 7.5% Vitamin C 2.9%
Calcium 18.3% Iron 1.5%
*Based on a 2000 Calorie diet
1 In a pan, combine all the ingredients except cornstarch and bring to a boil.
2 Let simmer for another 10 minutes.
3 In a bowl, dilute cornstarch with a bit of boiling mixture.
4 Gradually pour the cornstarch back into the boiling mixture, stirring constantly.
5 Allow the mixture to cool a bit.
6 Fill the mixture in equal quantities in the kulfi molds.
7 Cover the molds and place them in the freezer for at least 4 hours or overnight.
8 Carefully remove the kulfi from the mold and serve immediately on a plate.