A cool summer treat from British cookbook author John Gregory-Smith.
1-3/4 cups evaporated milk
1 tbsp cornstarch
1/4 cup sugar
3 cardamom pods
Scant 1/4 cup unsalted pistachio nuts, sliced, plus extra to serve
Scant 1/2 cup heavy cream
Step 1: Pour the evaporated milk into a saucepan and bring to the boil over a medium heat. Tip in the cornstarch and sugar, reduce the heat to low and beat continuously until smooth. Continue to heat, stirring occasionally, 5 minutes or longer, or until the mixture is slightly thickened.
Step 2: Meanwhile, split the cardamom pods by pressing down on them with the back of a knife. Scrape out the seeds, crush them with the back of the knife and then finely chop them. Add the seeds to the evaporated milk mixture, along with the pistachio nuts and cream and mix well.
Step 3: Transfer the mixture to a small plastic container with a lid. Cover and freeze for 6 hours, or overnight. Remove from the freezer about 20 minutes before serving so the kulfi has a chance to soften. Alternatively, set the kulfi in four moulds lined with plastic wrap.
See more recipes from John Gregory-Smith.
Reprinted with permission from John Gregory-Smith's Mighty Spice Cookbook (2011 Duncan Baird).