Description
This Kulfi Ice Cream recipe is a traditional Indian frozen dessert that is rich, creamy, and flavored with cardamom and nuts. Unlike regular ice cream, kulfi is denser and creamier because it is not churned. It involves slowly simmering milk to reduce and thicken it, then mixing with cream, condensed milk, and flavorings before freezing until set. This recipe yields a delightful treat perfect for warm weather or festive occasions, with options to add rose water or saffron for an aromatic twist.
Ingredients
Scale
Dairy & Liquid Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup sweetened condensed milk
Sweeteners & Flavorings
- ¼ cup sugar
- ¼ teaspoon ground cardamom
- 1 tablespoon rose water or a few saffron strands (optional)
- Pinch of salt
Nuts
- ¼ cup chopped pistachios or almonds
Instructions
- Simmer the milk: In a heavy-bottomed saucepan over medium heat, bring the whole milk to a simmer. Cook, stirring frequently, for 15 to 20 minutes until the milk reduces by about one-third and thickens slightly. This reduction intensifies the milk’s flavor and creates a creamier base.
- Combine cream, condensed milk, and sugar: Stir in the heavy cream, sweetened condensed milk, and sugar. Continue to cook for another 5 minutes, stirring often, until the mixture is well combined and slightly thickened to ensure sweetness and richness balance perfectly.
- Add flavorings and nuts: Add the ground cardamom, a pinch of salt, and optional rose water or saffron if using. Remove the mixture from heat and stir in the chopped pistachios or almonds, which add texture and flavor.
- Cool the mixture: Allow the mixture to cool to room temperature. This step prevents ice crystals from forming excessively when frozen, preserving the kulfi’s smooth texture.
- Freeze the kulfi: Pour the mixture into kulfi molds, small cups, or a loaf pan. Cover tightly and freeze for at least 6 hours, or until fully set. This long freezing time allows the kulfi to become firm and develop its signature dense texture.
- Serve: To serve, briefly dip the molds in warm water to loosen the kulfi or slice if you used a loaf pan. Enjoy this traditional Indian delight chilled.
Notes
- Traditional kulfi is denser than regular ice cream due to the absence of churning, resulting in a rich, creamy texture.
- Experiment with different flavors such as mango, coconut, or add crushed cardamom cookies for variety.
- Using a heavy-bottomed pan helps prevent milk from scorching during the simmering process.
- If you don’t have kulfi molds, small paper cups or popsicle molds work well.
- For a vegan version, substitute dairy with coconut milk and vegan condensed milk alternatives, but note the texture and flavor will vary.
