Mango kulfi and green tea ice cream (matcha aisukuriimu) recipe


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Japanese
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Mango kulfi

 

Green tea ice cream
Matcha aisukuriimu

  • 1 CUP CREAM
  • 1 1/2 CUP SWEETENED CONDENSED MILK
  • 1 MANGO, cleaned and pureed
  • 50 GRAM PISTACHIOS, chopped
  • 8 CARDAMOM PODS, cut open and use black seeds
 
  • 1 CUP MILK
  • 1 CUP CONDENSED SWEETENED MILK
  • 1 CUP CREAM
  • 4 TBSP GREEN TEA
  • 6 TBSP SUGAR

Mix all ingredients well. Put in the freezer for at least four hours, stir every hour, or use an ice cream maker.

Grind the green tea very fine. Bring the milk to the boil and dissolve the sugar. Stir in the green tea. Let it stand for 15 minutes; strain the mixture. Mix with the cream and the condensed milk. Make ice-cream using an ice machine or put in the freezer, stirring every hour.

Celebrate Setsubun, the Japanese Spring Festival, with this ice cream on the 3rd of February. Click on culinary calendar for more links between cooking and celebration.