Description
Kulfi is a traditional Indian ice cream known for its rich and creamy texture, infused with aromatic cardamom and crunchy pistachios. This no-churn frozen dessert is made by simmering condensed and evaporated milk with heavy cream, then flavored and frozen in molds for a delightful treat perfect for warm days or festive occasions.
Ingredients
Scale
Dairy & Flavorings
- 14 ounces condensed milk
- 14 ounces evaporated milk
- 1 1/4 cups heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cardamom
Nuts
- 1/4 cup pistachios (crushed)
Instructions
- Simmer the Dairy Mixture: In a small saucepan, combine the condensed milk, evaporated milk, and heavy whipping cream. Place the pan over medium heat and let the mixture simmer gently for 15 minutes, stirring occasionally to prevent sticking, to infuse and thicken the base.
- Add Flavorings and Cool: Remove the saucepan from heat and whisk in the cardamom and vanilla extract thoroughly. Allow the mixture to cool down to room temperature to ensure the flavors meld and the base is ready for freezing.
- Incorporate Pistachios: Once the mixture is cooled, fold in the crushed pistachios carefully, reserving a small handful to sprinkle on top later for added texture and presentation.
- Freeze in Molds: Pour the kulfi mixture evenly into 8 ice cream or popsicle molds. Place the molds in the freezer and allow the kulfi to set solid for at least 4 hours before serving.
Notes
- For best texture, use molds specifically designed for kulfi or popsicles.
- You can substitute cardamom with saffron strands for a different authentic flavor.
- If you prefer a smoother kulfi, pulse the pistachios finely before folding them in.
- Letting the mixture simmer gently prevents milk from scorching and enhances the creaminess.
- This recipe contains dairy and is not suitable for lactose-intolerant individuals.
