Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
Read More
Search
The Caterer

Carl Glayzer's kulfi (ice-cream)

11 September 2006
Carl Glayzer's kulfi (ice-cream)

Ingredients

600ml full cream milk
300ml condensed milk
55g almonds skinned and finely chopped
25g pistachios finely chopped
85g sugar

Method

Mix ingredients in a large pan and bring to the boil. Simmer for 1 hour stirring every 30 minutes.

Put the mixture in ice cube trays freeze and serve in cubes.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!