|Malabi on top and Kulfi at bottom. Adding kulfi image soon|
The cherry on top was while Yair gave me a tour of the upstairs, where he churns the gelato, one of his staff members, came up complaining, about a man who keeps coming in asking for the reduced rate ice cream. She said 'you were nice to him once and now he is taking advantage'. Turns out the guy is unemployed and has many, if I am not mistaken, seven kids, so Yair absorbs the cost. So nice! ..and yeah forgot to mention Yair studied education and used to be a preschool teacher. Now living back on a kibbutz where he grew up, with his wife and two kids.
Olei Zion 9, Jaffa (Flea Market)
כפיתולינה - עולי ציון 9, יפו
www.capitolina.co.il (the website is under construction)
Indian Kulfi Ice Cream
400 gr (14.0196 oz) 3% milk
30 gr (1.0582 oz) milk powder (optional but really helps the consistency)
90 gr(3.174 oz) sugar
10 cardamon pods, pound into a rough consistency in a mortar and pestle
Bring all ingredients to a boil, reduce to low and cook for five minutes. Let cool on counter then chill in refrigerator for at least three hours. Strain through a fine mesh sieve.
To the base above add:
100 gr (3.527 oz) whipping cream
170 g r(5.996 oz) condensed milk
200 gr (7.054 oz) cconut water approximately 21% fat
Whip the mixture well with a hand held electric blender (immersion blender) on low/medium. Churn in an ice cream maker according to manufacturer's instructions.
While ice cream is churning chop:
75 gr (2.645 oz) roasted pistachios, chopped into 1-2 mm (0.0787 inch) pieces (or shelled edemame for those allergic to nuts)
Mix in the chopped pistachios two minutes before ice cream is ready. Scoop into a container and freeze for at least few (4-5) hours before serving.
Ice cream is best served the next day or within at most two weeks of churning.