Indian Ice Cream With Pistachios Pista Kulfi Recipes

PISTACHIO ICE CREAM | PISTA ICE CREAM

Steps:

• If you do not have a ice cream maker, please follow this ice cream recipe without maker. Return back to the next section in this recipe
• Chop pistachios finely and set aside some for garnishing.
• Freeze the icecream maker bowl as per the manufacturers instructions, usually for 24 hours or so.
• Whisk together milk, vanilla and sugar to dissolve the sugar completely. Pour cream and mix well. This has to be very cold otherwise chill this well for 12 hours in the refrigerator.
• Start the machine and pour the mixture slowly into the churner. Churn for 15 to 20 mins, until thick. The timings may vary depending on the temperature and your ice cream machine.
• If using a kitchenaid ice cream attachment it makes a click noise when the ice cream is thick and perfectly done. You are going to stop at this stage. It is soft set & is eatable.

PISTA KULFI

Steps:

• Remove the crust from all sides of the bread and cut the bread in small pieces.
• Blend bread pieces, cornstarch, and a 1/2 cup of milk, making smooth paste and set aside.
• Boil remaining milk (3.5 cups) in nonstick frying pan on medium high heat. Stir milk as needed to keep milk from burning on the bottom of the frying pan. Stir the sides of the pan to avoid scalding.
• After milk comes to boil, let the milk boil for another 12 minutes. The goal is to boil the milk from 3 1/2 cups to 2 1/2 cups.
• Add the bread mixture to the milk in frying the pan and cook for another 4 minutes, reducing the heat to medium. Bread and cornstarch are added to reduce the water crystallizing in kulfi during freezing.
• Next add sugar and pistachios and cook for 2 more minutes. Turn off the heat and add cardamom powder.
• Cool the milk to room temperature and pour into a bowl,
• Take cellophane wrap and place it right over the milk covering it completely. Note: It is important that the cellophane wrap touches the milk.
• Put it in freezer. It will take about 7 hours for the kulfi to be ready to serve.

PISTA KESAR KULFI (PISTACHIO AND SAFFRON KULFI)

Steps:

• Pour the evaporated milk, cream, and sugar into a saucepan and bring the mixture to a gentle boil, stirring it fairly frequently to ensure it doesn't stick to the bottom of the pan.
• When it starts to boil, turn the heat down, add the ground pistachios and saffron, and simmer for around 5 minutes.
• Transfer to a bowl and leave to cool down, then put in the fridge. When it is cold, pour into kulfi molds or a freezable container, cover and freeze for 2 to 3 hours.
• To remove the kulfis from their molds, dip them into hot water for a second, turn them upside down over a plate, and give them a sharp tap on the top.
• Serve with a sprinkling of chopped pistachios.

INDIAN ICE CREAM (KULFI)

Steps:

• Remove labels from cans of evaporated milk and put the cans in pan with tight fitting lid. Fill the pan with water to reach three quarters up the cans.Bring to a boil, cover and simmer for 20 minutes. When cool, remove and chill cans in fridge 24 hours.
• Open cans and empty milk into a large, chilled bowl. Whisk until it doubles in quantity, then fold in whisked egg whites and confectioners' sugar.
• Gently fold in remaining ingredients, seal the bowl with plastic wrap and leave in freezer 1 hour.
• Remove the ice cream from freezer,and mix well with a fork. Transfer to a freezer container and return to the freezer for a final setting. Remove from freezer 10 minutes before serving in scoops.

MIXED NUTS INDIAN ICE-CREAM (KULFI)

Steps:

• With a mortar and pestle, grind together Sugar and Saffron.
• In a large mixing bowl, combine Sweetened Condensed Milk, Evaporated Milk, Heavy Whipping Cream and Cool Whip.
• Using an electric hand blender (or by hand), gently mix all ingredients together.
• Add in Saffron and Sugar mixture and Nuts. 4. Mix well.
• Pour mixture into small dixie style plastic cups. Cover cups with foil and insert a wooden popsicle stick into the center.
• Freeze Kulfi for at least 4 - 6 hours, preferably overnight.