Indian ice cream. Need we say more? Kulfi isn’t whipped so it’s much denser and thicker than regular ice cream. It also takes a long time to melt. Perfect treat for the hot weather. 
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Cook Time

60 Minutes



Step 1
In a heavy bottom pot, mix the milk, cinnamon stick, cloves, and mace. Bring to a boil and allow to simmer on low heat until mixture is reduced by one-third.
Step 2
Add the heavy cream, sugar, condensed milk, ground cardamom, kewra water, and rose water. Bring to a slow boil & allow to simmer on low heat until mixture is again reduced by one-third.
Step 3
Remove from heat and allow the mixture to cool. Stir occasionally to prevent a film from forming on the surface. If a film does form, discard it.
Step 4
Strain the mixture and add the nuts. Pour into kulfi molds, dixie cups, or onto a parchment paper lined rimmed baking sheet, filling to the top, and freeze.
Step 5
Let set for 8 hours or overnight.
Step 6
To serve, take out of the freezer and remove from molds or dixie cups. Or if in a rimmed baking sheet peel off parchment paper and cut into cubes or rectangles.
1 cup whole milk
1 large cinnamon stick
5 whole cloves
4 mace pieces
1 quart heavy cream
85 grams cane sugar
198 grams (half a 14-ounce can) condensed milk
1/2 teaspoon ground cardamom
1/2 teaspoon kewra water
1 to 2 drops rose water
1/2 cup almonds, toasted and chopped
1/2 cup pistachios, toasted and chopped

Notes & Variations

  • Serve with mango and mint.

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