Kulfi Ice Cream
Indulge in a creamy, velvety scoop of Kulfi Ice Cream, a traditional South Asian dessert that evokes delightful memories and flavors of cardamom and saffron.
Ingredients
Ice Cream Base
- 2 cups full-fat milk For the most authentic flavor and texture.
- 1 cup heavy cream Adds extra creaminess.
- 1/2 cup sweetened condensed milk Enhances sweetness and creaminess.
- 1/4 cup sugar Balances rich flavors.
Flavor Components
- 1/2 teaspoon ground cardamom Infuses warmth and depth.
- Pinch saffron strands Optional; adds a luxurious hue and fragrance.
- 1/4 cup chopped pistachios Optional; adds crunch.
- 1 tablespoon rose water or kewra essence Optional; enhances aroma and flavor.
Instructions
Preparation
- Pour the full-fat milk into a heavy-bottomed pan and set it over medium heat, bringing it to a gentle boil.
- Reduce the heat to low and let it simmer, stirring occasionally, for 15-20 minutes until it thickens.
- Stir in the heavy cream, sweetened condensed milk, and sugar, blending well, and let it simmer for an additional 10-15 minutes.
- Add the ground cardamom and saffron strands if using; stir to combine.
- Fold in the chopped pistachios and rose water or kewra essence.
- Allow the mixture to cool to room temperature, then transfer it to kulfi molds or popsicle molds.
- Freeze for 6-8 hours or overnight until set.
Serving
- Run warm water over the outside of the molds to release the Kulfi easily.
- Serve with optional toppings like chopped nuts, honey, or fresh fruit.
Notes
Use full-fat milk for authenticity and don't rush the simmering. Ample freezing time is crucial for best texture. Experiment with flavors by adding fruit purees or spices.