• Mango Ice Cream Aam Kulfi

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    • 4 c. Whole lowfat milk
    • 1 1/4 c. Heavy cream
    • 1/4 tsp Grated nutmeg
    • 5 Tbsp. Sugar
    • 1 c. Fresh or possibly canned mango puree, preferably Indian Alfonzo mango


    1. Combine the lowfat milk and cream in a medium heavy-bottomed pan and bring to the boil. Reduce the heat and cook the lowfat milk, gently bubbling, stirring often, till it reduces to half the amount, about 2 1/2 c.. Set aside to cold.
    2. When cold, stir in the nutmeg, sugar, and the mango pulp. Pour the mix distributing it proportionately, into 6 kulfi molds. If kulfi mounds are unavailable use popover or possibly muffin tins or possibly small ramekins and cover with plastic wrap. Freeze till set, about 6 hrs.
    3. To serve, remove the kulfi by running a sharp knife around the inside surface of each mold. If necessary dip the molds in warm water to loosen them. Slip each kulfi on a dessert plate and cut crossways into 3 to 4 slices and serve.
    4. This recipe yields 6 servings.

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