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10 January 2013,04:18 by
J.Sujatha

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INDIAN ICE CREAM

Kulfi-wallahs (ice-cream vendors) have always made kulfi, and continue to this day, without using modern freezers. Kulfi is packed into metal cones sealed with dough and then churned in clay pots until set.
Serves :
6

Preparation Method :

  • Remove the labels from the cans of evaporated milk and lay the cans down in a pan with a tight-fitting cover.
  • Fill the pan with water to reach three-quarters up the cans.
  • Bring to boil, cover, and simmer for 20 minutes. When cool, remove the cans and chill in the refrigerator for 24 hours. Chill a large bowl too.
  • Whisk the egg whites in another large bowl until peaks form.
  • Open the cans and empty the milk into the chilled bowl.
  • Whisk until doubled in quantity, and then fold in the whisked egg whites and icing sugar.
  • Gently fold in the remaining ingredients, cover the bowl with clear film (plastic wrap), and place in the freezer for 1 hour.
  • Remove the ice cream from the freezer and mix well with a fork.
  • Transfer to a serving container and return to the freezer for a final setting.
  • Remove from the freezer 10 minutes before serving.

INGREDIENTS

  • 1.5 ml evaporated (unsweetened condensed) milk
  • 3 egg whites
  • 350 grams icing (confectioners') sugar
  • 1 teaspoon ground cardamom
  • 1 tablespoon rose water
  • 175 grams pistachio nuts, chopped
  • 75 grams sultanas (golden raisins)
  • 75 grams flaked (sliced) almonds
  • 3 tablespoons glace (candied) cherries, halved

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