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Kulfi Ice Cream with Pomegranate

60 min
For 4 servings
Kulfi Ice Cream with Pomegranate

Kulfi Ice Cream with Pomegranate

60 min
For 4 servings
  • 1 sheetgelatin
  • 85 mlwater
  • 75 gpistachios
  • 8 pcsgreen cardamom pods
  • 150 mlcondensed milk
  • 1 tbsporange peel slice
  • 75 gsugar
  • 175 mlcream
  • 1 pcpomegranate
  • 6 sheetsmint

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Directions

beater
multi-purpose blade
processor
Soak the gelatine in cold water. Finely chop half of the pistachio kernels with the bamix® processor, coarsely chop the other half. Remove the cardamom seeds from the capsules and finely chop with the bamix® processor. Mix the condensed milk, cardamom and orange zest with the finely chopped pistachios and sugar using the bamix® multi-purpose blade. Place the gelatine, dripping wet, in a pot and melt over medium heat but do not boil. Stir in the condensed milk mixture quickly with the bamix® multi-purpose blade. Whip the cream with the bamix® beater until stiff and fold into the spiced milk. Using a tablespoon, divide the ice cream mixture evenly amongst the bowls and freeze overnight. Break open the pomegranate and remove 1 handful of seeds; use the rest of the pomegranate for other purposes. Chop the mint with the bamix® processor. Dip the ice cream bowls briefly in lukewarm water to remove the ice cream. Serve sprinkled with the coarsely chopped pistachios, pomegranate seeds and mint.
12 dessert bowls of 30 ml each or espresso cups

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