I was away to India for a month and its been a week since I got back. I always find it difficult getting back into the swing of things after such a long time away. I still find myself heavily disoriented. Like the time when I fell asleep on the couch, woke up in a sweat and asked my daughter next to me why she refused to turn the fan on. A perfectly normal question by itself but for the fact that Holland has no ceiling fans!
With India on my mind, and the desperate attempt to please the elusive Spring Gods of Holland, kulfi (indian spiced ice cream) was a natural choice. And, I might have succeeded! Today is just the most gorgeous sunny spring day.
So off I go to enjoy my share of the kulfi, with its delicate taste of the fragrant cardamoms, the rich sweetness of the mango and abundance of the cream making it denser and creamier and heavenlier than any ice cream you might have tasted…
- 1 mango
- 4 cardamom pods
- 20 grams pistachio nuts
- 200 ml heavy cream
- 250 ml condensed milk
- Peel the mango, cut into small pieces and blitz with your handmixer. Remove the seeds from the cardamom pods and crush so its a fine powder. Chop the pistachios roughly.
- Mix all ingredients well. Pour into your ice cream forms and set into freezer. After around 2 hours insert the popsicle sticks in.
- Let freeze for around 5 hours or till firm.