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
Scale
- 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