KAHLUA CARDAMOM KULFI (Dessert)
Indian ice cream flavoured with espresso, Kahlua and cardamom
Here's the familiar colliding with the unexpected – cardamom-scented kulfi infused with Kahlua and espresso. Use conical kulfi containers, or freeze in a bowl and use an ice cream scoop to serve. You can also fold in finely chopped almonds or pistachios; they rise to the top as they freeze, creating a crunchy layer. Instead of espresso, you could add 1/2 cup of melted chocolate to the mixture before freezing. To serve, arrange store-bought barfi, rasgulla or other sweets cut into halves around individual bowls before scooping kulfi into the centre, for a beautiful presentation and harmony of flavours.
1-1/2 cups strong espresso or other coffee
5 tbsp Kahlua liqueur
1 can condensed milk, 300 ml
1 can evaporated milk, 370 ml
1/2 tsp ground cardamom
Put espresso and Kahlua in small saucepan and bring to boil over high heat. Reduce heat to medium and simmer uncovered until reduced by half in quantity, about 10 to 12 minutes.
In large mixing bowl, combine condensed milk, evaporated milk, cardamom and espresso-Kahlua reduction. Mix well. Transfer to kulfi moulds or in a smaller bowl and freeze.