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Ice Cream (Kulfi) Recipe - Serves 2-4
 
Taste Rating = 8     Heat Rating = None
 
Ingredients
2 eggs
2 oz pistachio nuts
1 pint full cream milk
4 oz superfine sugar
4 tablespoons double cream
Method
Separate the egg yolks from the whites
Beat the yolks
Finely chop the nuts
Heat the milk until it is nearly boiling (do not boil)
Add the sugar and cream to the milk, stirring until the sugar dissolves
Turn down the heat
Add the nuts and egg yolks
Simmer for 5 minutes, constantly stirring
Bring to the boil and then immediately pour the mixture into a bowl
Allow the mixture to cool and then partially freeze (until about 80% frozen)
Whisk the eggs whites until stiff
Remove the mixture from the freezer and mix with the egg whites
Freeze the mixture
Serve by itself or with fresh fruit. You will need to let the ice cream unfreeze before you can serve it - allow between 1 and 1.5 hours for the ice cream to unfreeze at room temperature

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Recipe submitted by Don Wall on 4 February 2007

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