(Serves : 6)
4 cups whole milk
1/4 cups heavy cream
1/4th tsp. grated nutmeg
1cup mango puree, fresh
Combine the milk and cream in a medium heavy-bottomed saucepan
and bring to boil over a medium heat . Add the sugar. Reduce the heat and
simmer, stirring often, until it reduces to half, to about 21/2 cups. Set aside
When cool, stir in the nutmeg and mango puree.
Pour the mixture into 6 Kulfi molds or small ramekins,
distributing evenly. Cover with plastic wrap and freeze until set, about 6
To serve, remove the ice-cream from the molds by running a sharp
knife around the edges. Slip each kulfi on to a dessert plate, cut across into
3-4 slices, and serve.