Peach and pistachio kulfi

Traditionally made with boiled milk, this Indian and Middle Eastern ice-cream treat makes a refreshing end to a summer feast.

Preparation Time 15 - 265 minutes
Cooking Time 5 minutes

Ingredients (serves 8)
* 360g (1 1/2 cups) bought vanilla custard
* 1 x 395g can sweetened condensed milk
* 1 x 300ml ctn double cream
* 2 tsp vanilla extract
* 100g dried peaches, chopped
* 80g unsalted pistachio kernels, coarsely chopped
* 10 sheets filo pastry
* Olive oil spray
* 80ml (1/3 cup) honey


Method
1. Whisk the custard, condensed milk, cream and vanilla in a bowl. Add the peach and half the pistachio and fold to combine.
2. Divide the mixture between eight 185ml (3/4-cup) capacity metal timbale moulds. Place on a baking tray. Place in the freezer for 4 hours or until firm.
3. Preheat oven to 180°C. Place the filo on a clean work surface and roll up tightly to form a log. Use a sharp knife to cut the filo into 5mm-thick strips crossways. Scatter the filo over a large baking tray. Spray with olive oil spray. Bake in oven for 5 minutes or until the filo is golden brown and crisp. Set aside for 10 minutes to cool.
4. Run a palette knife around each kulfi and turn out onto serving plates. Top with filo and drizzle over the honey. Scatter over the remaining pistachio and serve immediately.

Notes & tips
* You can prepare this recipe to the end of step 2 up to 2 days ahead. Store in the freezer. Continue to the end of step 3 up to 1 day ahead. Store filo in an airtight container lined with paper towel. Continue from step 4 just before serving.

Source
Australian Good Taste - Page 78
Recipe by Michelle Noerianto