Curry Kulfi with Pistachios
Serves
8
Total Time
26hrs 20mins
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.
- Pistachios30 groasted
- Lime1juice of
- Lime1zest of
- Cinnamon stick1
- Vanilla bean1
- Ground turmeric¼ teaspoon
- Cardamom pods6
- Ginger20 g
- Lemongrass stalk1white parts
- Kaffir lime leaves3
- Coconut cream400 g
- Condensed milk395 ml
- Evaporated milk400 g
- Coconut sugar1 teaspoon
- Mango5 slices
Ingredients
- 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
Method
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