Mango Ice Cream With Cardamom
serves 12-18
No machine is required to make this Indian ice cream called kulfi. If you can't find canned or frozen mango purée, make your own by blending ripe mango pulp in a blender or food processor.
Read more about this recipe at the Washington Post.
3 cups mango purée
1 1/4 cups sweetened condensed milk (14-ounce can)
1 1/2 cups evaporated milk (12-ounce can)
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt
1/2 cup chopped pistachios, for garnish (optional)
1/2 cup cubed mango, for garnish (optional)
prep: 10 minutes
total: 10 minutes, plus at least 2 hours for freezing
blender or food processor
12 (1/2-cup) ramekins, 3 ice cube trays or 15 to 18 popsicle molds
1. Combine the ingredients in a blender or food processor and blend until smooth.
2. Pour into ramekins, ice cube trays or popsicle molds, cover and transfer to the freezer. If using popsicle molds, place a stick in each mold once it is half-frozen, or after about 45 minutes. Freeze until completely hardened, about 2 hours if in ice cube trays and a little longer in larger shapes. The kulfi keeps for 1 month in the freezer.
3. If using ramekins or ice cube trays, when ready to serve, run a knife around the edges and unmold onto individual plates. (Serve 1 ramekin or 2 to 3 ice-cube-size portions per person.) Garnish with pistachios and cubed mango, if desired.
