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Mango And Pistachio Ice Cream


Cardamom pods
Natural pistachios – shelled
¾ cup
Mango slices in syrup
3 cans
Fresh mangoes (fresh large)
4 pounds
Sweetened condensed milk – chilled
2 cups
Well-chilled heavy cream
1 ½ cups

Aam aur Posta Kulfi

Remove seeds from cardamom pods, discarding pods, and in a grinder finely grind seeds.

In a shallow baking pan toast nuts in oven until one shade darker, about 7 minutes, and cool in
pan on a rack.

If using canned mango, drain in a sieve. If using fresh mangoes, peel and pit and coarsely chop.

In a blender puree mango until smooth.

Transfer 5 ½ cups puree to a large bowl. Stir in cardamom, milk, and cream until combined well.

Chill half of mango mixture, covered.

Freeze remaining half in a ice-cream maker. Transfer ice cream to a 1 ½ -quart airtight container and fold in half of pistachios. Freeze ice cream in freezer.

Repeat procedure with remaining mango mixture and pistachios.

STORAGE:      Kulfi keeps 1 week.