Kulfi Ice Cream
Kulfi ice cream is a traditional Indian frozen dessert that is creamy, rich, and full of flavor. Known for its unique texture and taste, kulfi is often enjoyed during hot summer days or as a sweet treat after meals. This homemade version is not only delicious, but it also offers a delightful way to cool down and indulge in a refreshing dessert.
Why Make This Recipe
Making kulfi ice cream at home allows you to enjoy the authentic taste without any artificial ingredients. It’s a simple recipe that requires just a few ingredients but delivers amazing flavor. Plus, you can customize it by adding your favorite nuts or flavors, making it a special treat for family and friends. Once you try this recipe, you’ll understand why kulfi is loved by many!
How to Make Kulfi Ice Cream
Ingredients:
- 2 cups full-fat milk
- 1 cup heavy cream
- 1/2 cup sweetened condensed milk
- 1/4 cup sugar
- 1/2 teaspoon ground cardamom
- Pinch of saffron strands (optional)
- 1/4 cup chopped pistachios (optional)
- 1 tablespoon rose water or kewra essence (optional)
Directions:
- In a heavy-bottomed pan, heat the full-fat milk over medium heat. Stir frequently and let it simmer until the milk reduces by about one-third (15-20 minutes).
- Add the heavy cream and condensed milk, and cook for another 10-15 minutes on low heat until thickened. Mix in the sugar until dissolved.
- Incorporate the ground cardamom and saffron strands, and let the mixture simmer for 5 minutes.
- Allow the mixture to cool to room temperature, and optionally strain out the saffron and spices.
- Pour into kulfi molds, adding pistachios if desired, and freeze for at least 6 hours or overnight.
- To serve, dip the molds in warm water to release the kulfi, and garnish with more pistachios or crushed rose petals if desired.
How to Serve Kulfi Ice Cream
Serve kulfi ice cream by placing the kulfi molds in warm water for a few seconds. This makes it easier to remove the kulfi. Once out, slice or serve them whole in bowls. You can add a sprinkle of chopped pistachios or some crushed rose petals on top for extra flair.
How to Store Kulfi Ice Cream
Kulfi ice cream can be stored in the freezer in its molds or transferred to an airtight container. Make sure to cover it well to avoid ice crystals forming. It can last up to a month in the freezer, but fresh is always best!
Tips to Make Kulfi Ice Cream
- Stir the milk frequently while it simmers to prevent it from sticking to the bottom of the pan.
- Feel free to adjust the sweetness by adding more or less sugar based on your taste preference.
- You can experiment with different flavors by adding mango puree or chocolate if you like.
Variation
You can make various flavors of kulfi ice cream by adding ingredients such as mango puree for mango kulfi, or rose essence for rose-flavored kulfi. The possibilities are endless!
FAQs
1. Can I make kulfi ice cream without molds?
Yes, you can use small cups or even ice cube trays to set the kulfi. Just use a stick as a handle if you want to make popsicles.
2. Is it necessary to use saffron?
No, saffron is optional, but it adds a nice color and flavor. If you don’t have it, you can skip it or use some food coloring if you want to enhance the look.
3. How long does it take to freeze kulfi?
Kulfi should be frozen for at least 6 hours, but freezing overnight gives the best results. Make sure it’s fully set before serving.
Kulfi Ice Cream
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and rich traditional Indian frozen dessert, perfect for hot summer days.
Ingredients
- 2 cups full-fat milk
- 1 cup heavy cream
- 1/2 cup sweetened condensed milk
- 1/4 cup sugar
- 1/2 teaspoon ground cardamom
- Pinch of saffron strands (optional)
- 1/4 cup chopped pistachios (optional)
- 1 tablespoon rose water or kewra essence (optional)
Instructions
- In a heavy-bottomed pan, heat the full-fat milk over medium heat. Stir frequently and let it simmer until the milk reduces by about one-third (15-20 minutes).
- Add the heavy cream and condensed milk, and cook for another 10-15 minutes on low heat until thickened. Mix in the sugar until dissolved.
- Incorporate the ground cardamom and saffron strands, and let the mixture simmer for 5 minutes.
- Allow the mixture to cool to room temperature, and optionally strain out the saffron and spices.
- Pour into kulfi molds, adding pistachios if desired, and freeze for at least 6 hours or overnight.
- To serve, dip the molds in warm water to release the kulfi, and garnish with more pistachios or crushed rose petals if desired.
Notes
Store kulfi in the freezer for up to a month; fresh is always best. Stir the milk frequently to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 40mg
Keywords: kulfi ice cream, Indian dessert, frozen dessert, summer treat