I’ve been holding off on posting, because I have been really wanting to update my blog design. But since that will probably never actually happen, I guess I should start posting some of these recipes I’ve been saving up and stick to birdie shadows on beige! 🙂
Last summer on the hubby’s 30th birthday we went to this little hole-in-the-wall Indian restaurant in California, just outside of Napa Valley. It was the best Indian restaurant I have ever been to. The food was excellent, and the service incredible. After dinner, they brought us this ice cream – called Kulfi. It is so different, and so delicious!
I’m pretty sure that Cool Whip is not an authentic ingredient in traditional Indian dishes. And while I am usually anti-Cool Whip – this ice cream is SO good, and tastes authentic enough to me! It’s a very simple set of ingredients, and no ice cream maker needed! There’s just something about cardamom and pistachios together in a sweet scoop of ice cream…
Kulfi (Indian Cardamom Ice Cream)
16 ounces Cool Whip (I usually use the light kind)
12-ounce can evaporated milk
14-ounce can sweetened condensed milk
1/2 teaspoon ground cardamom
optional: small pinch of saffron
pistachios for garnish
1. Combine Cool Whip, evaporated milk, sweetened condensed milk, and spices together.
2. Freeze at least 8 hours.
3. Garnish with pistachios. (Will keep in the fridge for months!)