Kulfi Ice Cream
Kulfi is a traditional Indian frozen dessert that’s denser and creamier than regular ice cream, with a rich flavor profile. Unlike ice cream, Kulfi is not churned while freezing, giving it a smooth and velvety texture. This Kulfi Ice Cream is infused with cardamom, saffron, and pistachios, offering a delightful combination of sweet and spicy with a crunchy texture.
Ingredients
2 cups (480ml) whole milk
1 ½ cups (360ml) heavy cream
½ cup (120g) condensed milk
½ cup (120g) sugar
¼ tsp cardamom powder
2 tbsp pistachios, chopped (optional)
2 tbsp saffron strands, soaked in 2 tbsp warm milk
1 tsp vanilla extract
¼ cup (60g) milk powder (optional, for extra richness)
Instructions
Prepare the Milk Mixture:
In a heavy-bottomed pan, combine the whole milk and sugar. Heat over medium heat, stirring occasionally to prevent the milk from burning.
Let the milk simmer and reduce by about a third, stirring frequently. This will take about 10-15 minutes.
Add Cream and Flavors:
Once the milk has reduced, add the heavy cream, condensed milk, and cardamom powder. Stir to combine.
Let the mixture simmer on low heat for another 10 minutes, stirring occasionally.
If you're using saffron, add the soaked saffron along with the warm milk into the mixture and stir well. This will give the kulfi its characteristic golden color and fragrant flavor.
Optional Add-ins:
If you’re adding milk powder, incorporate it at this stage for extra creaminess.
Stir in the chopped pistachios, or reserve some for garnishing later.
Cool the Mixture:
Remove the milk mixture from the heat and let it cool to room temperature. If you want, you can strain it to remove any cardamom husks or saffron strands for a smoother texture.
Freeze the Kulfi:
Pour the cooled mixture into kulfi molds or popsicle molds. You can also use small cups or any other mold of your choice.
Insert wooden sticks or use a lid to close the molds.
Freeze the kulfi for at least 6-8 hours or overnight to let it set properly.
Serve:
Once the kulfi is frozen, remove it from the molds by running warm water over the outside of the molds for a few seconds.
Garnish with chopped pistachios or other nuts of your choice before serving.
Tips:
Flavored Variations: You can add rose water or kewra water for a more floral flavor, or mango pulp to create a mango kulfi.
Nutty Kulfi: Adding chopped almonds, cashews, or walnuts will add extra crunch and richness to the kulfi.
Quick Version: If you want a quicker version of kulfi, you can blend the ingredients and freeze them in a container instead of using molds. Stir occasionally as it freezes to make it smoother.
Kulfi Ice Cream is an exquisite dessert that’s perfect for special occasions or a refreshing treat on a warm day. It’s a delightful blend of creamy, nutty, and aromatic flavors that will transport your taste buds straight to the streets of India!