Malai Kulfi
This Indian-style ice cream is so easy — no need to tell everyone though!
Serves 6  / 
Prep 10 mins  / 
Cook 40 mins


1 litre Co-op semi skimmed milk
200ml Co-op double cream
50g Co-op demerara sugar
35g unsalted pistachios, chopped, plus extra to garnish
35g ground almonds
A few raspberries (optional)
A few sprigs mint (optional


1. Bring the milk to the boil in a pan
2. Add the cream and reduce the heat
3. Simmer for 7-10 mins, stirring regularly, until just starting to thicken
4. Add the sugar, pistachios and almonds and stir
5. Simmer for 30-35 mins more, stirring regularly, until the mixture has reached the consistency of double cream
6. Set aside to cool completely
7. Divide the mixture between 6 small plastic cups
8. Cover and put in the fridge until completely chilled, then freeze for 5 hours or overnight
9. Remove the kulfis from the freezer 10-15 mins before serving
10. Unmould onto plates and garnish with a sprinkle of chopped pistachios, plus a few raspberries and a sprig of mint, if you like