Kulfi Ice Cream Recipe
Kulfi ice cream is a delicious and popular Indian dessert that brings joy to many. With its creamy texture and rich flavors, it’s a wonderful treat during hot weather. It’s easy to make and is loved by both kids and adults alike.
Why Make This Recipe
Making kulfi at home allows you to enjoy this traditional dessert with your own twist. You can customize it with your favorite flavors and ingredients. Plus, it’s a fun activity to do with family or friends, making the process even more enjoyable. Homemade kulfi is often creamier and tastier than store-bought options, offering you a sweet escape right in your kitchen!
How to Make Kulfi Ice Cream
Ingredients:
- 2 cups (480ml) of whole milk
- 1 1/2 cups (360ml) of heavy cream
- 1/2 cup (120g) of condensed milk
- 1/2 cup (120g) of sugar
- 1/4 tsp of cardamom powder
- 2 tbsp of pistachios, chopped (optional)
- 2 tbsp of saffron strands, soaked in 2 tbsp of warm milk
- 1 tsp of vanilla extract
- 1/4 cup (60g) of milk powder (optional, for extra richness)
Directions:
- In a heavy-bottomed pan, combine the whole milk and sugar. Heat it over medium heat while stirring occasionally to stop the milk from burning. Let it simmer and reduce by about one-third for 10-15 minutes.
- Add the heavy cream, condensed milk, and cardamom powder to the reduced milk. Stir to mix well and let it simmer on low heat for another 10 minutes, stirring occasionally.
- If you are using saffron, mix the soaked saffron and warm milk into the mixture. If you want extra creaminess, add the milk powder. You can also stir in the chopped pistachios, but save some for garnishing later.
- Remove the pot from heat and allow the mixture to cool to room temperature. You can strain it for a smoother texture if you prefer.
- Pour the cooled mixture into kulfi molds or popsicle molds. Place sticks or lids and freeze them for at least 6-8 hours or overnight until they are set.
- To serve the kulfi, remove it from the molds by running warm water over the outside for a few seconds. Garnish with chopped pistachios or other nuts before serving.
How to Serve Kulfi Ice Cream
Kulfi can be served in many ways. You can simply place it on a dessert plate and garnish it with nuts. For a fun twist, try serving it in a cup with a drizzle of chocolate or fruit sauce. You can also slice it into pieces for a lovely presentation.
How to Store Kulfi Ice Cream
Store any leftover kulfi in the freezer. Keep it in an airtight container to avoid ice crystals forming. It should stay fresh for about 1-2 weeks. Make sure to let it sit at room temperature for a few minutes before serving again for easier scooping.
Tips to Make Kulfi Ice Cream
- Make sure to stir the milk regularly while it simmers to prevent it from burning.
- Adjust the sweetness by adding a bit more sugar or condensed milk if you prefer a sweeter kulfi.
- Experiment with different flavors by adding fruits or other spices to your kulfi base.
- For a creamy texture, avoid rushing the freezing process; letting it freeze slowly will yield the best results.
Variations
You can make different flavors of kulfi by adding ingredients like mango puree, chocolate, or rose water. Each variation provides a unique and delightful taste.
FAQs
1. Can I use low-fat milk instead of whole milk?
- Yes, but the kulfi may not be as rich and creamy. Whole milk gives the best texture.
2. Is it necessary to soak saffron?
- Soaking saffron in warm milk helps to release its flavor and color, making your kulfi more aromatic and vibrant.
3. How long does kulfi last in the freezer?
- Kulfi can last in the freezer for up to 1-2 weeks when stored properly in an airtight container.
Enjoy your homemade kulfi ice cream and share it with your loved ones!
Print
Kulfi Ice Cream
- Total Time: 480 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and popular Indian dessert, kulfi ice cream has a creamy texture and rich flavors that make it a perfect treat for hot weather.
Ingredients
- 2 cups (480ml) of whole milk
- 1 1/2 cups (360ml) of heavy cream
- 1/2 cup (120g) of condensed milk
- 1/2 cup (120g) of sugar
- 1/4 tsp of cardamom powder
- 2 tbsp of pistachios, chopped (optional)
- 2 tbsp of saffron strands, soaked in 2 tbsp of warm milk
- 1 tsp of vanilla extract
- 1/4 cup (60g) of milk powder (optional, for extra richness)
Instructions
- In a heavy-bottomed pan, combine the whole milk and sugar. Heat it over medium heat while stirring occasionally to prevent burning. Let it simmer and reduce by about one-third for 10-15 minutes.
- Add the heavy cream, condensed milk, and cardamom powder to the reduced milk. Stir to mix well and let it simmer on low heat for another 10 minutes, stirring occasionally.
- If using saffron, mix the soaked saffron and warm milk into the mixture. For extra creaminess, add the milk powder. Stir in the chopped pistachios, saving some for garnishing.
- Remove the pot from heat and allow the mixture to cool to room temperature. Strain if a smoother texture is desired.
- Pour the cooled mixture into kulfi molds or popsicle molds. Place sticks or lids and freeze for at least 6-8 hours or overnight until set.
- To serve, remove from the molds by running warm water over the outside for a few seconds. Garnish with chopped pistachios or other nuts before serving.
Notes
Stir the milk regularly to prevent burning. Adjust sweetness to preference and experiment with flavors for variety.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 35g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: kulfi, ice cream, Indian dessert, homemade kulfi, summer treats