Ingredients:
(Serves : 6)
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4 cups whole milk
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1/4 cups heavy cream
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1/4th tsp. grated nutmeg
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5tbsp. sugar
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1cup mango puree, fresh
Preparation:
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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
to cool.
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When cool, stir in the nutmeg and mango puree.
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Pour the mixture into 6 Kulfi molds or small ramekins,
distributing evenly. Cover with plastic wrap and freeze until set, about 6
hours.
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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.
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