Mango And Pistachio Ice Cream Recipe - Cooking Index
Mango And Pistachio Ice Cream Recipe - Cooking Index
| 4 | Cardamom pods | |
| 3/4 cup | 177ml | Natural pistachios - , shelled |
| 3 | Mango slices in syrup | |
| 4 lbs | 1816g / 64oz | Fresh mangoes - (about large) |
| 2 cups | 474ml | Sweetened condensed milk - , chilled |
| 1 1/2 cups | 355ml | Well-chilled heavy cream |
Aam aur Posta Kulfi
YIELD: Makes 2 quarts.
PREPARATION: PREHEAT oven to 350F.
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 1/2 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 1/2-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.
Source:
Best of Gourmet 1998
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