Kulfi – Indian Ice Cream


cake(From Kuldip Bhatia and
Ashu Rana)

4 Cups Whole Milk
1 cup ground almonds
¼ cup ground pistachios
¼ teas ground cardamom
1 14 oz can sweetened condensed milk
1 Tablespoon cornstarch
1 pint heavy whipping cream

Pour milk in saucepan and heat to boiling-stirring
constantly to prevent burning. Reduce heat to
medium and continue cooking till milk is reduced
to half its size. Add cornstarch and continue to stir for another 5 minutes. Add condensed milk and cream. Add nuts and let thicken a bit more. Turn off heat and let cool. Pour into Dixie cups, cover and freeze. Eat next day.

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