Name: Indian Ice Cream with Pomegranate and Mango Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves: 6
Cuisine: Indian
Ingredients: 4tbsp caster sugar; 3 whole cardamom pods; 2 x 400g tins evaporated milk; around 12 strands saffron; 3tbsp finely chopped pistachio nuts; 3tbsp double cream; fresh pomegranate seeds and chopped fresh mango, to serve

By Woman and Home

published 18 November 2008

in Recipes

This recipe is adapted from Camellia Panjabi’s book, 50 Great Curries Of India, £14.99, published by Kyle Cathie.

Ingredients

4tbsp caster sugar
3 whole cardamom pods
2 x 400g tins evaporated milk
around 12 strands saffron
3tbsp finely chopped pistachio nuts
3tbsp double cream
fresh pomegranate seeds and chopped fresh mango, to serve

You will need:

2 ice-cube trays

Method

Put the sugar, cardamom and evaporated milk in a heavy-bottomed pan. Bring to the boil, then simmer for 10 minutes, stirring continuously. Remove from the heat, fish out the cardamom and add the saffron and pistachios. Leave to cool, stir in the cream, decant into a jug and pour into ice-cube trays. Freeze for 4 to 5 hours. Kulfi will keep in the freezer, covered, for 2 weeks.
To serve, put the fruit into small bowls and push out the cubes of kulfi on to the fruit.

Serves	6
Preparation Time	15 mins plus freezing
Cooking Time	15 mins
Total Time	30 mins plus freezing

Nutrition Per Portion	RDA
Calories	370 Kcal	19%
Fat	20 g	29%
Saturated Fat	11 g	55%

Indian Ice Cream with Pomegranate and Mango Recipe

Ingredients

Method

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