Pistachio rosewater kulfi

SERVES 6 PREP 10 mins plus chilling, churning and at least 4 hrs freezing COOK 10 mins MORE EFFORT V ❄

200g pistachios, shelled, plus a handful, roughly chopped, to serve

250g golden caster sugar

2 tsp cornflour

600ml whole milk

600ml evaporated milk

4-5 tbsp rosewater handful of cherries or any seasonal

berries, to serve 1 Tip the pistachios and sugar into a food processor and pulse until you have fine crumbs – be careful not to overblend or the pistachios will become oily. Mix the cornflour with 1 tbsp of the whole milk to make a smooth paste.

2 Pour the rest of the whole milk and the evaporated milk into a saucepan. Bring to the boil. Add the pistachio crumbs, rosewater and cornflour paste, and simmer for 5 mins until thickened and coating the back of a spoon.

3 Pour the mixture into a bowl and cover the surface with baking parchment so a skin doesn’t form. Leave to cool completely (it will thicken further during this time), then chill in the fridge until cold. Churn in an ice cream machine following the manufacturer’s instructions. If you don’t have an ice cream machine, transfer to a freezerproof container, seal and freeze for 4 hrs until frozen, stirring every hour using a fork to break up any ice crystals. Will keep frozen for up to three months.

4 Take out of the freezer 20 mins before serving. Scatter with the chopped pistachios and cherries.

GOOD TO KNOW calcium • gluten free

PER SERVING 436 kcals • fat 21g • saturates 8g •

carbs 46g • sugars 43g • fibre 3g • protein 14g •

salt 0.4g