I made this for '2011 Thanks giving day' and I was excited to see my friends loving it:)
|Serve a cup of Pistachio kulfi ice cream after that special weekend lunch for your loved ones:)|
|Ice cream before freezing.|
|Pistachio kulfi ice cream studded with a cherry .|
To soak and grind:Cashew nut - 10
pista (pistachio) - 10
cardamom seeds - 1.5 tsp
saffron - 3 strands
Other ingredients:Pistachio nuts - 1 cup
Sweetened Condensed Milk - 14 oz can (400 gm)
fat free Whipped Topping 8 oz (225 gm) - 2 packs
green food color - 1 drop (optional)
Method:Soak the above mentioned nuts overnight or for 8 hours and grind to a fine paste.
In a wok dry roast the pistachio nuts and chop it to small pieces. (Using a chopper for 1 pulse or very coarsely). Let it cool completely.
The whipped topping should be kept in refrigerator till we start using.
In a mixing bowl add the nuts paste, food color and Condensed milk . Mix well.
(Though the food color is optional, I got this color after adding a drop of green food color only. Till then it was pale beige in color).
Then blend in the coarsely chopped pista.
Now add the whipped topping and mix gently (too much mixing will make the ice cream hard).
Immediately transfer them to a freezer-safe lidded container.
Cover and freeze for 3-4 hours.
Creamy rich pista kulfi ice cream is ready!
Serving suggestions:Serve as dessert.
Makes nearly 15 - 20 generous servings.
Before scooping, keep the ice cream in room temperature for 2 minutes to facilitate smooth handling.
Very simple version:Also check out my short cut for kulfi flavored ice cream.
Alternate method:(without whipped cream and condensed milk):
We can make this kulfi by altering my vanilla ice cream recipe too.