Recipe Mike Tattersall from Indie Ices
Every fortnight, the region's top chefs share their culinary secrets with a recipe for you to try at home - this fortnight pistachio and almond kulfi
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Mike Tattersall is the owner and creator of Indie Ices. Since setting up the company in April 2009, Mike has been creating Indian ice cream - kulfi - to both traditional Indian recipes and using his own inspiration. The ice cream won a gold award and the National Great Taste Awards 2009. You can buy his creations at Oakwood Farmer’s Market and Headingley Farmer’s Market.
www.indie-ices.co.uk / 0113 288 8127
INGREDIENTS
5l full fat milk
1kg sugar
400ml full fat cream
50g almonds
50g pistachios
4 cardamom pods
METHOD
Bring to boil all the full fat milk in a large, heavy-based saucepan. Once boiled, reduce the heat and simmer for 45 minutes, stirring continuously. It is very important during this reduction not to let any of the milk burn, as this will spoil the flavour, so stand over the pan and keep stirring.
After the reduction you should have around 3.5 litres of milk which is thickened in texture and darkened in colour. Add and dissolve all the sugar, then add the crushed cardamom and leave to infuse. When it’s cooled, add all the cream.
Freeze the mixture using the still freezing method - which involves placing the cooled mixture in a plastic container - and place in the freezer (use a fast freeze option if you have it) and freeze for 2hours. You should find the sides and base of the mix just frozen.
Using a whisk beat all the mixture until the ice is uniform throughout. Place back into freezer. Repeat this process two more times over 90 minute intervals.
Once this is done, add your almonds and pistachios, which should have been gently roasted, cooled and crushed. Adding at this late stage prevents the nuts all sinking to the base. Mix the nuts into your frozen kulfi quickly and allow it to set overnight before serving. Kulfi has no air whipped into it, so allow a little extra time for it to defrost.
Posted on Wednesday 31st March 2010
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