Home / Dessert Pistachio, Turmeric and Cardamom Kulfi Ice Cream
2 cans (380 g) NESTLÉ IDEAL EVAPORATED MILK
2 cans (290 g) NESTLÉ Dessert & Cooking Cream
2 tsp (10 ml) ground ginger
4 tsp (20 ml) ground turmeric
3 Tbsp (45 ml) ground cardamom
100 g castor sugar
50 g finely chopped pistachios
Extra toasted pistachios
In a heavy-based pot, combine 2 cans (380 g) NESTLÉ IDEAL EVAPORATED MILK, 2 cans (290 g) NESTLÉ Dessert & Cooking Cream, 2 tsp (10 ml) ground ginger, 4 tsp (20 ml) ground turmeric and 3 Tbsp (45 ml) ground cardamom.
Bring to boil then simmer uncovered for about 10 mins or until reduced by half.
Add 100 g castor sugar and stir until sugar has dissolved.
Cool the mixture in the pot to room temperature.
Strain into a large bowl and stir in 50 g finely chopped pistachios.
Divide the mixture among six moulds and cover with foil.
Freeze until firm for about 4 hrs or overnight.
Turn out the kulfi ice cream just before serving and serve with fresh fruit and extra toasted pistachios.