GF
Kulfi
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.
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.
Cook Time
60 Minutes
Serves
12
Directions
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.
Notes & Variations
- Serve with mango and mint.
Ingredients
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
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.
Tags:
GF
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