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. Pour the kulfi mixture into an 850ml (1 ½ pint) plastic freezer container and freeze overnight (or for a minimum of 4 hours). 3. Half an hour before serving, remove the container from the freezer and place in the fridge to soften slightly. 4. Cut the kulfi into slices and garnish each portion with a whole blanched almond; sprinkle with grated chocolate, if using. ---------------------------------------------------------------------------
Nutrition
Ingredients
