PacoJet Kulfi
So here is a distraction from the daily chore: Making Ice Cream.
I am exercising my new PacoJet processor and have noticed an abundant lack of kulfi recipes for the Pacojet. So here is mine:
1.5 litre whole milk
150 grams sugar
5 Whole cardamom seeds
30 grams pistachio nuts
a pinch saffron threads
Boil the milk (stir to prevent burning), and then cook for 45 minutes on low heat until milk is reduced by half. Add sugar to milk.
Shred cardamom seeds, pistachios and saffron threads in food processor (or use the PacoJet coup attachment) and add to milk.
Let milk cool down. For a smoother results, pass mixture through a fine mesh sieve.
Freeze to -20C in a beaker (do not overfill as mixture expands when pacotized) for at least 24 hr.
Pacotize the container and return to freezer to harden for at least 1 hour (Kulfi is better served dense and cold).
Enjoy.
PS – If you don’t own a PacoJet you could just freeze the mixture, but it won’t be as smooth.