Curry Kulfi with Pistachios
For the full experience, make this recipe with the Drop Recipes app.
recipe by Tenina Holder https://bit.ly/TheWeekendTable
-
- Total Time
- 2hrs 20mins
-
- Serves
- 8
-
- Calories
- 481
Don’t be alarmed by the idea of curry and ice cream. This is quite delicate and completely delicious. The perfect cool end to a spicy meal.
Inspired by: https://tenina.com/recipes/curry-kulfi-with-pistachiosrecipe updated 12 Jan. 2022
Ingredients
-
- Pistachios
- 30 g
-
- Lime
- 1
-
- Lime
- 1
-
- Cinnamon stick
- 1
-
- Vanilla bean
- 1
-
- Ground turmeric
- ¼ teaspoon
-
- Cardamom pods
- 6
-
- Ginger
- 20 g
-
- Lemongrass stalk
- 1
-
- Kaffir lime leaves
- 3
-
- Coconut cream
- 400 g
-
- Condensed milk
- 395 ml
-
- Evaporated milk
- 400 g
-
- Coconut sugar
- 1 teaspoon
-
- Mango
- 5 slices
Tools
-
Ice cream maker
-
TM5
-
Tm5 bowl
-
Silicone mold
Step preview
- Place lime leaves, cinnamon, vanilla, turmeric, cardamon, ginger and lemongrass into thermomix bowl
- Chop with MC on - 6 sec, speed 6
- Scrape down sides of TM5 bowl
- Add cream and milks
- Cook - 20 min, 80°C, speed 2
- Allow to steep in thermomix bowl until cooled
- Strain through a fine mesh sieve and place into the fridge
- Age this custard mix for about a day if you have time
- Pour cold custard into an ice cream churner and churn until the consistency of soft serve
- Add the pistachios in the last 30 seconds of churning
- Pour into a tray or moulds as desired and place in the freezer
- It should be ready to serve in under an hour
- To make the mango puree, place all ingredients into the Thermomix bowl
- Blend with MC on until liquid - 20 sec, speed 10
- Serve drizzled over the kulfi or freeze in the bottom of moulds, pouring the ready to freeze kulfi mixture on top
- Freeze until solid, then turn out to serve