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Indian Pistachio Ice cream

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Origin of dish:  India
Type of cooking:  No cooking needed
Preparation time: 480 minutes
Ingredients (for 6 people) :

    -4 cups whole milk
    -1 slice of white bread
    -1 teaspoon cornstarch
    -1/4 cup sugar, adjust to taste
    -1/2 teaspoon coarsely ground cardamom (ilachi)
    -10 pistachios sliced


This ice cream (Kulfi) is a very popular Indian ice cream. Traditional kulfi is flavored with cardamom; this recipe is flavored with cardamom and pistachios.

Remove the crusts from all sides of the bread and cut the bread in small pieces.

Blend the bread pieces, cornstarch, and 1/2 cup of milk, making a smooth paste and set this aside.

Boil the remaining milk (3.5 cups) in a nonstick frying pan on a medium high heat.

Stir the milk as needed to keep it from burning the bottom of the frying pan.

After the milk comes to boil, let it boil for another 12 minutes. The goal is to reduce the milk from 3 1/2 cups to 2 1/2 cups.

Add the bread mixture to the milk in the frying the pan and cook for another 4 minutes, reducing the heat to medium. Bread and cornstarch are added to reduce the water crystallizing in the kulfi during freezing.

Next add the sugar and pistachios and cook for 2 more minutes before turning off the heat and adding the cardamom powder.

Cool the milk to room temperature and pour into a bowl,

Take cellophane wrap and place it right over the milk covering it completely. Note: It is important that the cellophane wrap touches the milk.
Put it in the freezer. It will take about 7 hours for the kulfi to be ready to serve.

Many people enjoy eating kulfi like a Popsicle. For this, before freezing, pour the milk mixture in to a Popsicle mold. If you don’t have Popsicle molds use small paper cups and place cellophane wrap on top of the milk and place a Popsicle stick in center of cup and freeze!
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