Kulfi Ice Cream
A rich and creamy frozen dessert from the Indian subcontinent, infused with cardamom and saffron, perfect for summer indulgence.
Ingredients
Base Ingredients
- 2 cups full-fat milk Provides the rich texture.
- 1 cup heavy cream Adds depth and luxury.
- 1/2 cup sweetened condensed milk Envelops the kulfi in sweetness.
- 1/4 cup sugar Adds additional sweetness.
Flavorings
- 1/2 teaspoon ground cardamom Aromatic spice.
- pinch saffron strands Optional, adds color and flavor.
- 1/4 cup chopped pistachios Optional, for texture.
- 1 tablespoon rose water or kewra essence Optional, for fragrance.
Instructions
Preparation
- In a heavy-bottomed pan, add the full-fat milk and bring it to a gentle boil over medium heat. Reduce the heat to low and allow it to simmer for about 15-20 minutes, stirring occasionally.
- Add the heavy cream, sweetened condensed milk, and sugar. Stir vigorously to combine, and let it simmer for another 10-15 minutes.
- Introduce the ground cardamom and saffron strands, stirring well to incorporate.
- Fold in the chopped pistachios and rose water or kewra essence.
- Remove from heat and let the mixture cool to room temperature.
Freezing
- Carefully pour the mixture into Kulfi molds, leaving some space at the top for expansion.
- Freeze for 6-8 hours or overnight until completely set.
Serving
- To release, run warm water over the outside of the molds before serving.
Notes
For a lighter version, substitute heavy cream with coconut cream or Greek yogurt. You could also use natural sweeteners like honey or maple syrup instead of sugar and condensed milk.