Kulfi Ice-cream (25.01.07)

2 liters milk

1 ½ Tbsp Maizena
½ tin condensed milk
½ cup almonds
½ cup pistachios
1 tsp ground elachi
Sugar to taste
Ice cream essence/ rose essence/ elachi essence.

Blanch almonds and pistachios separately.
Liquidise almonds very fine in ½ cup milk. Grind pistachios coarsely.

Meanwhile boil milk gently on stove till it thickens. Mix maizina in a little cold milk and add to pot boiling milk. Stir vigorously until a thin custard forms.

Now add nuts and flavouring and simmer for a few minutes remove from heat, cover pot and allow to cool.

Pour in kulfi tins and freeze

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