Indian Ice Cream Recipe

(kulfi)

Ingredients

2 liters	Whole milk (full-fat)
125 g	Sugar
2 tbsp	Pistacho nuts, skinned and chopped
2 tbsp	Almond, finely ground
200 g	Cornstarch
1 liter	Water

Method :

Pour the milk into a wide, heavy pan and cook over very low heat. Stir constantly until the milk has thickened and reduced to approx. 500 ml. Also remember to stir the side of the pan to prevent the milk from burning.
Add sugar and nuts and allow to cool.
Freeze the mixture in individual metal containers or molds such as jelly molds.
To make the toppings, dissolve the cornstarch in 250 ml of water.
Heat the remaining water in a pan then add the blended cornstarch and cook to make a thick gel.
While the gel is still hot, put into a press capable of making fine threads the size of vermicelli.
Fill a bowl full of cold water right to the brim and set the press over the water so that when the gel is pushed through the press, it touches the water immediately. Push all the gel through.
Store the gel in water until required.
To serve, take the ice cream out of its mold and garnish with the drained gel.