Homemade Kulfi Ice Cream (Print Version)
# Ingredients:
01 -
2 cups full-fat milk
02 -
1 cup evaporated milk
03 -
1 cup sweetened condensed milk
04 -
1/2 cup heavy cream
05 -
1/2 cup sugar (adjust to taste)
06 -
1/4 cup ground pistachios, plus extra for garnish
07 -
1/4 cup chopped almonds
08 -
1/2 teaspoon cardamom powder
09 -
A pinch of saffron strands (optional)
10 -
1 teaspoon rose water (optional)
# Instructions:
01 -
In a heavy-bottomed saucepan, combine the full-fat milk and evaporated milk. Heat the mixture over medium heat, stirring frequently until it comes to a simmer. Do not let it boil over.
02 -
Once the milk is simmering, lower the heat and stir in the sweetened condensed milk and sugar. Continue stirring until the sugar dissolves completely.
03 -
Allow the mixture to simmer gently for about 15-20 minutes, stirring occasionally until it thickens slightly. You should aim for a custard-like consistency.
04 -
Remove the mixture from heat, and stir in the heavy cream, ground pistachios, chopped almonds, cardamom powder, saffron, and rose water. Mix well until all ingredients are fully combined.
05 -
Allow the mixture to cool to room temperature, then pour it into kulfi molds or any airtight container. If you're using molds, ensure to leave a little space at the top for expansion when freezing.
06 -
Cover your molds or container tightly and place them in the freezer. Freeze for at least 6-8 hours or overnight until fully set.
07 -
To serve, run the molds under warm water for a few seconds to loosen the kulfi, then gently pull them out. If using a container, scoop out the kulfi with an ice cream scoop. Garnish with reserved ground pistachios and enjoy.
# Notes:
01 -
Kulfi is a traditional Indian frozen dessert similar to ice cream but denser and creamier.
02 -
For best results, stir the mixture occasionally during the first hour of freezing to prevent ice crystals from forming.