Kulfi Ice Cream

Why You’ll Love This Recipe

Kulfi Ice Cream is a unique and indulgent dessert that offers a richer experience than traditional ice cream. The combination of creamy milk, aromatic cardamom, and luxurious saffron creates a multi-layered flavor profile that will leave your taste buds craving more. With the added crunch from pistachios, this dessert is not only a treat for the senses but also an easy way to bring the taste of India to your kitchen. It’s perfect for special occasions or a refreshing summer treat!

Ingredients

• 2 cups (480ml) whole milk
• 1 ½ cups (360ml) heavy cream
• ½ cup (120g) condensed milk
• ½ cup (120g) sugar
• ¼ tsp cardamom powder
• 2 tbsp pistachios, chopped (optional)
• 2 tbsp saffron strands, soaked in 2 tbsp warm milk
• 1 tsp vanilla extract
• ¼ cup (60g) milk powder (optional, for extra richness)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Milk Mixture: In a heavy-bottomed pan, combine the whole milk and sugar. Heat over medium heat, stirring occasionally to prevent the milk from burning. Let the milk simmer and reduce by about a third, stirring frequently. This will take about 10-15 minutes.

2. Add Cream and Flavors: Once the milk has reduced, add the heavy cream, condensed milk, and cardamom powder. Stir to combine. Let the mixture simmer on low heat for another 10 minutes, stirring occasionally.

3. Add Saffron: If you’re using saffron, add the soaked saffron along with the warm milk into the mixture and stir well. This will give the kulfi its characteristic golden color and fragrant flavor.

4. Optional Add-ins: If you’re adding milk powder, incorporate it at this stage for extra creaminess. Stir in the chopped pistachios, or reserve some for garnishing later.

5. Cool the Mixture: Remove the milk mixture from the heat and let it cool to room temperature. If you want, you can strain it to remove any cardamom husks or saffron strands for a smoother texture.

6. Freeze the Kulfi: Pour the cooled mixture into kulfi molds or popsicle molds. You can also use small cups or any other mold of your choice. Insert wooden sticks or use a lid to close the molds. Freeze the kulfi for at least 6-8 hours or overnight to let it set properly.

7. Serve: Once the kulfi is frozen, remove it from the molds by running warm water over the outside of the molds for a few seconds. Garnish with chopped pistachios or other nuts of your choice before serving.

Servings and Timing

• Servings: 6-8
• Preparation time: 15 minutes
• Cooking time: 30 minutes
• Freezing time: 6-8 hours (or overnight)

Variations

• Flavored Variations: Add rose water or kewra water for a more floral flavor, or mango pulp to create a refreshing mango kulfi.
• Nutty Kulfi: Incorporate chopped almonds, cashews, or walnuts for additional crunch and richness.
• Quick Version: Blend the ingredients and freeze in a container instead of using molds. Stir occasionally as it freezes to create a smoother texture.

Storage/Reheating

• Storage: Store kulfi in an airtight container or cover the molds with plastic wrap. Keep it in the freezer for up to 2 weeks for the best texture.
• Reheating: Kulfi is not meant to be reheated, but if it softens too much, let it sit at room temperature for a few minutes to make it easier to remove from the molds.

FAQs

1. Can I make Kulfi without saffron?

Yes, you can skip the saffron if you prefer. The kulfi will still taste delicious, though saffron adds a beautiful color and flavor.

2. How can I make Kulfi more creamy?

To make the kulfi extra creamy, you can add milk powder or more heavy cream to the mixture.

3. Can I use a different nut for Kulfi?

Absolutely! Almonds, cashews, and walnuts are great alternatives to pistachios and will add a different texture and flavor.

4. Can I use low-fat milk instead of whole milk?

While whole milk is ideal for richness and creaminess, you can use low-fat milk as a substitute, but the kulfi may not be as creamy.

5. How do I remove Kulfi from the mold?

Run warm water over the outside of the mold for a few seconds to loosen the kulfi. Gently pull it out once it’s slightly softened.

6. Can I make Kulfi without condensed milk?

Yes, you can omit condensed milk and add more sugar and heavy cream to achieve a similar sweetness and texture.

7. How long does Kulfi last in the freezer?

Kulfi will last for up to 2 weeks in the freezer if stored in an airtight container.

8. Can I make Kulfi with dairy-free alternatives?

Yes, you can substitute heavy cream and milk with coconut milk or almond milk for a dairy-free version of kulfi.

9. Can I freeze Kulfi in a regular container instead of molds?

Yes, you can freeze the kulfi mixture in a container and stir it every 2 hours until it reaches a smooth, creamy texture.

10. Can I make Kulfi with flavored milk?

Flavored milk, such as chocolate or vanilla milk, can be used, but it will alter the traditional flavor of kulfi. Stick to plain milk for the classic taste.

Conclusion

Kulfi Ice Cream is a rich and delightful dessert that brings the flavors of India to your kitchen. With its creamy texture, sweet cardamom, fragrant saffron, and crunchy pistachios, this treat is perfect for any occasion. Whether you’re serving it at a gathering or enjoying it as a personal indulgence, this Kulfi recipe will surely impress everyone who tries it.