Indian Ice Cream Kulfi
6 servings
180 minutes
Kulfi is Indian ice cream known for its velvety texture and rich flavor. Its history dates back to ancient India when cream was thickened by prolonged boiling. This dessert infused with Eastern aromas of saffron, cardamom, and rose water surprises with its tenderness and exotic aftertaste. Pistachios add a crunchy note, turning kulfi into a true delight. It is traditionally served on hot days, cooling the body and providing moments of sweet bliss. Made without whipping, it has a dense consistency that sets it apart from classic ice cream. The finished kulfi can be garnished with extra nuts or served in small pots, creating an atmosphere of an Eastern fairy tale.
1
Prepare all the ingredients.
2
In a small saucepan, mix half of the cream and saffron and heat until just simmering, then remove from heat and cool to room temperature.
- Whipping cream 33%: 480 ml
- Saffron: pinch
3
Then pour the saffron cream into an airtight container and refrigerate for an hour.
- Whipping cream 33%: 480 ml
4
Chop the pistachios with a knife.
- Pistachios: 70 g
5
Pour the chilled saffron cream and the remaining cream into the mixer bowl and whip.
- Whipping cream 33%: 480 ml
6
Add condensed milk, cardamom, rose water, and 3 tablespoons of chopped pistachios. Mix well.
- Condensed milk: 400 g
- Ground cardamom: 1 teaspoon
- Rose water: 0.3 teaspoon
- Pistachios: 70 g
7
Pour the mixture into small clay pots or silicone molds.
8
Insert ice cream sticks into silicone molds. Place the ice cream in the freezer. For the first couple of hours, stir it every 30 minutes to thicken and freeze evenly.
9
Sprinkle the future ice cream with pistachios and put it in the freezer for another 4 hours or until it is completely frozen.
- Pistachios: 70 g
10
Serve ready ice cream on a hot day.
