Kulfi (Indian Nutty Ice Cream)

Serves 10 to 12

This kulfi is a little bit quicker to make than the typical version, but it is still a terrific Indian ice cream.

2 cups (16 fl oz or 500ml) whipping cream
1-1/4 cups (10 fl oz or 300ml) sweetened condensed milk
10 tablespoons (5 fl oz or 150ml) milk
1 slice white or whole-wheat bread (about 3/4oz or 22g)
10-15 almonds
5-6 cardamom pods, peeled
15-20 pistachios (optional)
1 cup (about 6-8oz or 155-185g) fresh or canned mango pulp (optional)

Directions:

Mix all the ingredients in a blender and blend at maximum speed for 2 minutes. If you are using the mango pulp (available at most Indian grocery stores), blend it into the kulfi mixture. Pour into a container [with a lid] that seals or into popsicle molds. Freeze overnight.

Recipe from “The Green Way to Healthy Living” cookbook, pg.191, India

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Stanley Brush’s heartwarming, evocative autobiography rich with humorous and, at times, poignant vignettes of growing up in Bengal, India.

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