Indian ice cream (Tropical kulfi)

Recipe from: 7/1/2002 12:00:00 AM
Ingredients 7
Servings 8


  • 2 x 375 ml cans evaporated milk
  • 60 ml castor sugar
  • 10 cardamom pods, bruised
  • 1 cinnamon stick
  • 1 mango, peeled and chopped (or one can mangoes, drained)
  • 1 pawpaw, peeled and chopped
  • 1 pineapple, peeled and chopped


Mix the evaporated milk, castor sugar, cardamom and cinnamon stick in a medium pan.
Bring to the boil, then reduce the heat and simmer for five minutes.
Remove from the heat and allow to stand for 20 minutes.
Strain the mixture into a blender and discard the spices.
Add the fruit and blend until smooth.
Pour the mixture into a shallow baking pan.
Cover with foil and freeze for 90 minutes until almost set.
Remove from the freezer and process until smooth.
Line the base and sides of a 23 cm square pan with plastic wrap.
Pour the mixture into the pan and freeze for three hours or overnight.
Turn out onto a board and cut into 16 triangles.
Place two triangles on each serving plate and garnish with extra fresh fruit and mint leaves.

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