Indian ice cream – Kulfi with Thermomix

• 30 grams Blanched almonds
• 60 grams Blanched pistachios
• 200 grams Sweetened condensed milk
• 200 grams Semi-skimmed milk
• 150 grams Liquid crème fraîche
• 2 Cardamom pods
• 1 Vanilla pod
• 1 tablespoon Rose water

Instructions

1. 1.Place 30 grams of blanched almonds in the Thermomix bowl.
2. 2.Add the lid with the measuring cup.
3. 3.Mix 15 sec/speed 5.
4. 4.Mix 10 sec/speed 6.
5. 5.Transfer to a container and set aside.
6. 6.Place 60 grams of blanched pistachios (unsalted) in the Thermomix bowl.
7. 7.Add the lid with the measuring cup.
8. 8.Mix 5 sec/speed 8.
9. 9.Set aside 30 grams in one container and 30 grams in another container (for decoration)..
10. 10.Add 200 grams of sweetened condensed milk to the Thermomix bowl.
11. 11.Add 200 grams of semi-skimmed milk to the Thermomix bowl.
12. 12.Add 150 grams of liquid crème fraîche to the Thermomix bowl.
13. 13.Add 2 cardamom pods (only the crushed and powdered seeds) to the Thermomix bowl.
14. 14.Add 1 vanilla pod (only the seeds removed with the tip of a knife) to the Thermomix bowl.
15. 15.Add the lid with the measuring cup.
16. 16.Cook 15 min/100°C/speed 1.5.
17. 17.Set aside until cooled, for 30 min with the robot lid removed.
18. 18.Add the reserved 30 grams of powdered almonds and 30 grams of chopped pistachios to the Thermomix bowl.
19. 19.Add 1 tablespoon of rose water to the Thermomix bowl.
20. 20.Add the lid with the measuring cup.
21. 21.Mix 30 sec/speed 8.
22. 22.Pour into silicone molds of your choice.
23. 23.Freeze for 12 h 00 min.
24. 24.Take out the ice creams a little in advance before tasting.
25. 25.Unmold them frozen, then arrange them on a plate, sprinkle with the remaining 30 grams of reserved chopped pistachios and set aside.