Ingredients

  • 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
  • Fresh fruit
  • Extra toasted pistachios

Method

  • 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.

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