Ice Crea-- I mean, Kulfi anyone?

I’m sure you have most of this in your pantry. Here’s a simple yet exotic dessert from the Mid East I recently learned about. It’s like Ice cream. Enjoy!

Here’s what you need:

1 ¼ cup evaporated milk (about 1 can)

1 ¼ cup sweetened condensed milk (about 1 can)

6 slices white bread broken into pieces

¼ tsp cardamom powder

2 tsp pistachio chopped fine

1pint heavy whipping cream

Sugar

Spatula

Blender or Food processor

Small Jello or Popsicle molds, or glass pyrex type Baking Dish (8 or 9 inch)

Mixer

So, the recipe for this just called for a regular sized tub of cool whip. But if you have the tools I REALLY don’t see the point in wasting your money on crap cool whip if you can make whipped cream yourself. It’s so easy!!!!!!!  Seriously, if you have a mixer (even hand held cake beaters, or emersion blender) it will take you just as long to whip it yourself as it will to open the top off the crap stuff… Get a pint of heavy whipping cream and open it, set the mixer on a medium setting and pour in the cream slowly but steadily while adding a small hand full or two of sugar; taste before adding the second handful. Crank it up to high after it’s all poured in and watch it fluff up. You’re done when you have stiff peaks. It doesn’t take long, maybe a couple minutes. You’ll know when you’ve got “whipped cream” instead of whipping cream!

Anyway, Combine your evaporated milk, sweetened condensed milk, whipped cream, and bread pieces in a blender or food processor. (if you use the food processor you may want to take it easy to keep some of the bits of bread larger depending on what you like… “creamy ice cream with chewy bits vs simple creamy ice cream”)

Stop the blend/processing, chuck in the pistachio bits and blend a little more.

Pour the mixture into the baking dish/jello mold/popsicle molds (whatever you’ve chosen), and sprinkle another little bit of pistachio bits on top along with the cardomom. Be sure to spread the cardomom out evenly to distribute the spice!

This recipe actually calls for ½ tsp of cardomom powder but I suggest you try ¼ first and add more if you wish, later—the more you add the more it will taste like a ginger snap. All you have to do now is freeze over night. When you’re ready to enjoy just sit it out for a short while to let it get a little soft and enjoy. Refreeze if you have left over’s (like ice cream!)