Kulfi Ice Cream
Kulfi is a delightful frozen dessert that hails from the Indian subcontinent. It is rich, creamy, and bursting with flavor, making it a favorite treat during hot summer days. Unlike regular ice cream, kulfi has a denser texture and is often infused with aromatic spices and nuts. Making kulfi at home is easy and rewarding, allowing you to enjoy this delicious treat anytime!
Why Make This Recipe
Making kulfi ice cream at home is a great way to treat your family and friends to a sumptuous dessert. It is a simple recipe that requires minimal ingredients and no fancy equipment. You can customize the flavors to suit your taste preferences, whether you want it fruity or nutty. Plus, it’s an excellent way to cool off in the heat!
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 reduced by about one-third (15-20 mins).
Add the heavy cream and condensed milk, stir well, and cook for another 10-15 mins on low heat until it thickens. Add sugar and mix until dissolved.
Stir in ground cardamom and saffron (if using), then add rose water or kewra essence. Simmer for another 5 minutes.
Remove from heat and let it cool to room temperature. Optionally strain the mixture.
Pour into molds, adding chopped pistachios if desired, cover, and freeze for at least 6 hours or overnight.
To serve, briefly dip molds in warm water to release kulfi. Serve garnished with pistachios or rose petals.
How to Serve Kulfi Ice Cream
Serve kulfi ice cream in dessert bowls. You can sprinkle some extra chopped pistachios or rose petals on top for a beautiful and tasty presentation. It is best enjoyed cold!
How to Store Kulfi Ice Cream
Store kulfi in the freezer in an airtight container. It can last for several weeks, but it’s best to eat it within the first couple of weeks for the best taste and texture.
Tips to Make Kulfi Ice Cream
- For a creamier texture, you can churn the mixture before freezing it.
- Make sure to stir the mixture continuously while cooking to prevent it from sticking to the pan.
- Experiment with different flavors, such as mango or banana, to create your unique kulfi.
Variation
You can try different nuts, such as almonds or cashews, in place of pistachios. You can also use different flavoring agents like vanilla or chocolate for a twist on the traditional kulfi.
FAQs
1. Can I use low-fat milk?
Yes, but the kulfi may not be as rich and creamy. Full-fat milk gives the best results.
2. How long does it take to freeze kulfi?
Kulfi should be frozen for at least 6 hours or overnight for the best texture.
3. Can I add fruits to my kulfi mixture?
Yes! You can blend fruits like mango or strawberry into the mixture for added flavor.
Now you have a simple and delightful recipe for kulfi ice cream. Enjoy creating this delicious treat at home!
Print
Kulfi Ice Cream
- Total Time: 180 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Kulfi is a rich, creamy frozen dessert from the Indian subcontinent that is 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 reduced by about one-third (15-20 mins).
- Add the heavy cream and condensed milk, stir well, and cook for another 10-15 mins on low heat until it thickens. Add sugar and mix until dissolved.
- Stir in ground cardamom and saffron (if using), then add rose water or kewra essence. Simmer for another 5 minutes.
- Remove from heat and let it cool to room temperature. Optionally strain the mixture.
- Pour into molds, adding chopped pistachios if desired, cover, and freeze for at least 6 hours or overnight.
- To serve, briefly dip molds in warm water to release kulfi. Serve garnished with pistachios or rose petals.
Notes
For a creamier texture, churn the mixture before freezing. You can experiment with flavors like mango or banana.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
Keywords: kulfi, ice cream, dessert, Indian dessert, summer treat