Kulfi Ice Cream
Indulge in the rich, creamy delight of traditional Indian Kulfi Ice Cream, flavored with cardamom, saffron, and a hint of rose water for an irresistible frozen treat.
Ingredients
Main Ingredients
- 2 cups full-fat milk Rich and creamy base that provides an incredible mouthfeel.
- 1 cup heavy cream Adds an ultra-smooth texture and depth of flavor.
- 1/2 cup sweetened condensed milk For an added touch of sweetness and indulgence.
- 1/4 cup sugar Enhances the overall sweetness of the dish.
- 1/2 teaspoon ground cardamom Aromatic spice that evokes warmth and tradition.
- Pinch saffron strands (optional) Luxurious golden threads that impart an exotic, floral note.
- 1/4 cup chopped pistachios (optional) For a crunchy contrast and nutty flavor.
- 1 tablespoon rose water or kewra essence (optional) Adds a fragrant, floral complexity to your dish.
Instructions
Preparation
- Pour 2 cups of full-fat milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat.
- Reduce heat to low and let it simmer for about 15-20 minutes while stirring occasionally, until it thickens.
- Add 1 cup of heavy cream, 1/2 cup of sweetened condensed milk, and 1/4 cup of sugar to the pan. Stir and let it simmer for another 10-15 minutes.
- Introduce 1/2 teaspoon of ground cardamom and a pinch of saffron strands. Stir well to combine.
- Stir in 1/4 cup of chopped pistachios and 1 tablespoon of rose water or kewra essence, allowing their flavors to meld.
- Remove from heat and let the mixture cool to room temperature.
- Pour the cooled mixture into kulfi molds or popsicle molds.
- Freeze for 6-8 hours, ideally overnight.
- To serve, run warm water over the outside of the molds for easy release.
Notes
For a healthier alternative, use low-fat milk or almond milk and natural sweeteners like honey. You can experiment with flavors such as mango or chocolate to customize your kulfi.