Almond Kulfi

1. 1

   Whisk the evaporated milk, sugar and vanilla extract (or brandy) for 1 minute; add the ground almonds and whisk for a further minute; stir in the flaked almonds.

2. 2

   Pour the kulfi mixture into an 850ml (1 1/2 pint) plastic freezer container and freeze overnight (or for a minimum of 4 hours).

3. 3

   Half an hour before serving, remove the container from the freezer and place in the fridge to soften slightly.

4. 4

   Cut the kulfi into slices and garnish each portion with a whole blanched almond; sprinkle with grated chocolate, if using.

* Per serving · 4 servings · Values may vary.

No additional tips available.