Standard Recipe Card

Name of Dish: Pistachio Kulfi Portion Nos: 10

Portion Size: 90 grams
Cooking Method
Used:
Equipment Used: Freezer, mixer, proof container

Documentation: ☐ Photos ☐ Recipe Card with food preparation list ☐ Workflow schedule ☐ Other
Ingredients Weight kg/l/unit
pistachios 200 grams
golden caster sugar 250 grams
cornflour 40 grams
whole milk 600 ml
evaporated milk 600 ml
rosewater 20 ml
cherries 100 grams
Cookery Method/Cooking Steps:
Pulse the pistachios and sugar in a mixer until fine – be careful not to overmix or the pistachios will
become oily.
Mix the cornflour with 1 tbsp of the whole milk to make a smooth paste.
Pour the remaining milk and the evaporated milk into a saucepan and bring to the boil.
Add the pistachio powder, rose water and cornflour paste, and simmer for 5 mins until the mixture has
thickened and coats the back of a spoon
Pour into a bowl and cover the surface with cling film so a skin doesn’t form. Leave to cool, then chill in
the fridge until cold before churning in your ice cream machine following the manufacturer’s
instructions.
Put in freezer- proof container, pop in the freezer for 4 hrs or until frozen and stir every hour to break up
any ice crystals.