Kulfi is an Indian-style ice-cream traditionally made with long-simmered milk, which takes on a lovely rich and creamy consistency. Although very simple, it takes quite a long time to make, so I have cheated by making it with evaporated milk.
Mix the cornflour with 1 tablespoon of cold water and set to one side. Quickly bring the evaporated milk to the boil in a non-stick saucepan. Add the cornflour mixture and simmer for 2 minutes until it is the consistency of pouring custard. Stir in the sugar until dissolved, then transfer to a bowl and leave to go cold.
Peel the mango and slice the flesh away from the stone. Place in a food processor and blend to a smooth purée.
Stir the mango purée, ground cardamom and cream into the custard, then press the mixture through a sieve into a clean bowl. Now you can either churn the mixture in an ice-cream maker or pour it into a plastic container, cover with a lid and freeze until firm but not rock solid – about 2 hours. If using the latter method, transfer the ice-cream to a food processor and blend until smooth, then freeze for another hour. Repeat this process twice more, then spoon it into six tall, freezer-proof moulds – clean, small yoghurt pots are ideal. Freeze for at least 8 hours, or until firm.
To serve, peel the second mango and slice the flesh away from the stone. Halve the passion-fruit and scoop out the pulp with a teaspoon. Cut the mango flesh into small, neat pieces and mix with the passion-fruit pulp.
Remove the kulfi containers from the freezer, leave them at room temperature for 5 minutes, then turn them out onto serving plates. Spoon some of the mango and passion- fruit salsa alongside and serve straight away.
- 1 tablespoon cornflour
- 600 ml (1 pint) evaporated milk
- 175 g (6 oz) caster sugar
- 1 ripe mango
- a pinch of ground cardamom
- 150 ml (5 fl oz) single cream
- To Serve
- 1 ripe but firm mango
- 4 ripe and wrinkly passion-fruit