Curry Kulfi with Pistachios


Tenina Holder

Posted June 2, 2020 (Last updated January 12, 2022)



Total Time

26hrs 20mins



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.


  • Pistachios icon
    Pistachios30 groasted
  • Lime icon
    Lime1juice of
  • Lime icon
    Lime1zest of
  • Cinnamon stick icon
    Cinnamon stick1
  • Vanilla bean icon
    Vanilla bean1
  • Ground turmeric icon
    Ground turmeric¼ teaspoon
  • Cardamom pods icon
    Cardamom pods6
  • Ginger icon
    Ginger20 g
  • Lemongrass stalk icon
    Lemongrass stalk1white parts
  • Kaffir lime leaves icon
    Kaffir lime leaves3
  • Coconut cream icon
    Coconut cream400 g
  • Condensed milk icon
    Condensed milk395 ml
  • Evaporated milk icon
    Evaporated milk400 g
  • Coconut sugar icon
    Coconut sugar1 teaspoon
  • Mango icon
    Mango5 slices

  • 1. Place lime leaves, cinnamon, vanilla, turmeric, cardamon, ginger and lemongrass into thermomix bowl
  • 2. Chop with MC on - 6 sec, speed 6
  • 3. Scrape down sides of TM5 bowl
  • 4. Add cream and milks
  • 5. Cook - 20 min, 80°C, speed 2
  • 6. Allow to steep in thermomix bowl until cooled
  • 7. Strain through a fine mesh sieve and place into the fridge
  • 8. Age this custard mix for about a day if you have time
  • 9. Pour cold custard into an ice cream churner and churn until the consistency of soft serve
  • 10. Add the pistachios in the last 30 seconds of churning
  • 11. Pour into a tray or moulds as desired and place in the freezer
  • 12. It should be ready to serve in under an hour
  • 13. To make the mango puree, place all ingredients into the Thermomix bowl
  • 14. Blend with MC on until liquid - 20 sec, speed 10
  • 15. Serve drizzled over the kulfi or freeze in the bottom of moulds, pouring the ready to freeze kulfi mixture on top
  • 16. Freeze until solid, then turn out to serve

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