Ice Cream With Cardamom and Pistachios {50 Women In Food: #7 Madhur Jaffrey}

On July 22, 2011

Cardamom Ice Cream

Mary of One Perfect Bite and ten other women bloggers (including myself) are blogging our way through the 50 Women Game Changers In Food published by Gourmet in May ’11. Some of the women on the list you will know, others you may not, but either way, this will be a great 50 week journey to learn more about these women that inspire the way we think about food today.

Please visit Mary at One Perfect Bite, Val at More Than Burnt Toast, Joanne at Eats Well With Others, Taryn at Have Kitchen Will Feed, Susan at The Spice Garden, Claudia at A Seasonal Cook In Turkey, Heather at Girlichef, Jeanette at Jeanette’s Healthy Living, April at Abby Sweets, Katie at Making Michael Poland Proud, Kathleen at Bake Away With Me, Viola at The Life is Good Kitchen and Sue at The View From Great Island for their tributes to these 50 women.

I have not done a lot of Indian cooking, and I was excited to visit the recipes from #7 on our Women in Food list, Madhur Jaffrey. The problem was that there were so many great dishes to choose from. But, with this being National Ice Cream month, the moment I saw this Indian ice cream, I couldn’t help but to give it a try.

I wish I had more time to explore this great chef, but a week is not enough time for me to delve into each of these fabulous women, and honestly – I am still reading books from Marcella Hazan (~swoon~). This week I checked out Madhur Jaffrey’s Step-by-Step Cooking. A cookbook chocked full of authentic dishes from the Far East, including Thailand, Vietnam, Indonesia and Malaysia. There are pictures throughout the beginning explaining some cooking techniques and each recipe throughout the book gives an in depth explanation.

The spices in Indian food are exotic and different, and not readily available in my pantry. I had to venture to the nearest Publix to find a (not so affordable) jar of ground cardamom. This recipe was just made with milk, slowly reduced over an hour and a half. The final result is not as creamy as a traditional American ice cream, but it still has flavor worthy of visiting. It was a cool refreshing flavor, although I do like my ice creams sweeter and would either add the sugar earlier in the process so that it were infused with the milk, or serve it (as I did) with homemade caramel sauce.

 

Cardamom Ice Cream

 

Print
Ice Cream With Cardamom and Pistachios - "Indian Kulfi"

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 5 hours

Yield: Serves 6

This is Indian ice cream at its best. Milk is boiled down to 1/3 of its original volume, then sugar, cardamom and nuts are added. The thickened milk is eventually frozen in special conical containers (or other freezer proof molds). If you have an ice cream maker, use it to make this ice cream and dispense with the need to stir it yourself during freezing. Traditionally, kulfi is served with falooda, a transparent vermicelli rather like the Japanese noodles in a sukiyaki.

Ingredients

  • 6 cups milk
  • 4 cardamom pods
  • 3 tablespoons sugar
  • 1 tablespoon unsalted pistachio nuts, slivered
  • extra pistachio nuts, garnish

Directions

  1. Put the milk in a heavy based pan or cooking pot and bring to a boil. Lower the heat and simmer steadily until the milk is reduced to 2 cups, stirring every few minutes; this may take up to 1 1/2 hours. After the first hour, lightly crush two of the cardamom pods and add them to the milk.
  2. When the milk is reduced to 2 cups, turn off the heat and discard the cardamom pods. Add the sugar and nuts, stir well.
  3. Grind the seeds from the other 2 cardamom pods and add them to the milk. Leave to cool.
  4. When cool, stir the milk into a freezer proof bowl (or an ice cream maker, see note above). Cover the bowl and place in the freezer. Place six 1/2 cup freezer proof molds or yogurt cups in the freezer to chill thoroughly.
  5. Every 20 - 30 minutes, take kulfi out of the freezer and stir well.
  6. When the mixture thickens, divide it among the molds, cover with foil and freeze.
  7. To serve, briefly dip the molds in warm water to loosen the kulfi, then invert on to serving plates. Garnish with chopped pistachios.
http://mangoesandchutney.com/50-women-in-food/ice-cream-with-cardamom-and-pistachios-50-women-in-food-7-madhur-jaffrey/

Recipe Linked to Recipe Sharing Monday @ JamHands
Madhur Jaffrey

In The Spotlight: Madhur Jaffrey

Now regarded by many as the world authority on Indian food, Madhur Jaffrey is an award-winning actress and bestselling cookery author. Her first book, An Invitation to Indian Cookery, was published in 1973 and her series for BBC television Madhur Jaffrey’s Indian Cookery made her a household name. She has appeared in over 20 films, including Merchant Ivory’s Heat and Dust, and written over 15 cookery books, includingMadhur Jaffrey’s Ultimate Curry Bible (2003), published by Ebury Press. Learn more about Madhur Jaffrey on her website and blog, Madhur-Jaffrey.com.

 

Category :
50 Women In Food, Dessert, Ice Cream, Kid Friendly
Tags :
, ,

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge

30 Responses to “Ice Cream With Cardamom and Pistachios {50 Women In Food: #7 Madhur Jaffrey}”

More in 50 Women In Food, Dessert, Ice Cream, Kid Friendly (108 of 193 articles)


If you do not already know, July is National Ice Cream month. Yes, I said that correctly. Just gives ...