Almond Kulfi for St Patrick’s Day
Prep time: 
Total time: 
Serves: 8½ cup servings
  • 2 cups/473mL heavy cream
  • 2 cups/473mL milk
  • ½ cup/115g raw turbinado sugar
  • 8 cardamom pods
  • 1 cup/170g ground almonds
  • food colouring, optional
  1. In a heavy bottomed pan, bring the milk, cream and cardamom pods to a simmer.
  2. Simmer for about 20/30 minutes until there are about 2 cups of the mixture left.
  3. Fish out the cardamom pods.
  4. Add the raw sugar and stir until dissolved.
  5. Add the ground almonds and stir until combined.
  6. Allow to cook a little until the mixture thickens.
  7. Pour into small ½ cup/118mL custard cups or even a large container.
  8. Freeze until set, about 4 hours.
  9. To unmold, dip the bottom in hot water to loosen the kulfi and then place a plate on top and flip over.
  10. The kulfi should pop out, shake if needed.
  11. If you have frozen the kulfi in a large container, let it soften a bit and then scoop out like ice-cream.
You can use cardamom powder but to me it doesn't smell like fresh cardamom. You can always take out the seeds and grind them, but it's just as easy to fish them out of the milk mixture. I like my kulfi dense with lots of almonds. I used ground almonds and you can whiz them in the processor if you like it really fine. Just be careful not to make almond butter. I also like a lot of cardamom, if you are not fond of cardamom, I guess you can use vanilla but then it wouldn't really be kulfi.
Recipe by Coffee and Crumpets at