Mango pistachio kulfi

#ADVANCED #SIGNATURERECIPE

INGREDIENTS:

1. 2 13 oz cans full fat coconut milk
2. 8 fresh medjool dates, pitted
3. 2 medium ripe mangos (2.5 cups mango fruit)
4. 1 tablespoon vanilla extract
5. 1 tablespoon cardamom
6. ¾ cup roasted unsalted pistachio nutmeats
7. pinch kosher salt

DIRECTIONS

1.   Simmer Milk 

Pour the coconut milk into a sauce pot and warm it up on medium heat for 30 minutes, stirring frequently throughout.

2.   Blend Ingredients 

Pour the coconut milk into a sauce pot and warm it up on medium heat for 30 minutes, stirring frequently throughout.

3.   Add Pistachios

Let the milk cool down to room temperature. Then blend together coconut milk with the mangos, dates, salt, vanilla, and cardamom. You may need to do this in two batches depending on how large the bowl of your blender is. I prefer using a Vitamix blender because of how powerful it is.

4.   ice cream maker

Use an ice cream maker to turn the mixture into ice cream. If you don't have an ice cream maker, then skip to next step.

5.   if you don't have an ice cream maker

To make ice cream without an ice cream maker you can place the mixture into a large bowl and place it in the freezer. To prevent the mixture from freezing into ice, you have to whisk the mixture every 30 minutes for the first 3 hours in the freezer. The Kulfi is at it's creamiest texture 2-6 hours after first freezing it.