Name: Pistachio, cinnamon and lime kulfi
Prep time: 720 min
Total time: 720 min
Yield: 1
Cuisine: indian
Ingredients: 185g pistachios; 2 x 375ml cans creamy evaporated milk; 395g can sweetened condensed milk; 300ml thickened cream; 8 cardamom pods; 1.25 gm ground cinnamon; 2 limes, zest only, finely grated

Pistachio, cinnamon and lime kulfi

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Prep Time:
720 minutes

Cook Time:

Total Time:
720 minutes

Delicious Indian frozen dessert, Kulfi, made with dairy. Begin preparation a day in advance.

Ingredients:

185g pistachios
2 x 375ml cans creamy evaporated milk
395g can sweetened condensed milk
300ml thickened cream
8 cardamom pods
1.25 gm ground cinnamon
2 limes, zest only, finely grated

Instructions:

Set aside 1/4 cup of pistachios. Grind the rest in a high-powered food processor until finely powdered.
Combine evaporated milk, sweetened condensed milk, cream, cardamom pods, cinnamon, and ground pistachios in a saucepan over low heat. Whisk until simmering, then remove from heat. Stir in lime zest and let flavors meld for 20 minutes.
Remove cardamom pods and coarsely chop the rest of the pistachios.
Prepare 1/2 cup dariole moulds by lightly spraying with canola or vegetable oil. Place the moulds on a baking tray that can fit into your freezer, then evenly divide the kulfi mixture between the moulds.
Freeze for 5 hours or overnight until set. If making kulfi ice cream pops, insert wooden sticks halfway through freezing when kulfi is semi firm.
To serve your kulfi, gently dip the base of the dariole mould in hot water, then flip the kulfi onto a serving plate. Sprinkle with chopped pistachios before serving.

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