Kulfi (Indian Ice Cream)
Kulfi does not require an ice-cream maker to produce and also is not whipped like western ice-cream, instead it is blended together. Once made it takes a long time to melt and will also keep a lot longer in the fridge freezer.
How to Make Kulfi (Indian Ice Cream)
- Chop up the pistachio nuts until they are in little bits, not too finely though or the finished kulfi will lose some of the wanted course texture.
- Then place into a saucepan and add the other ingredients, carefully bring to the boil, as milk and cream boils at a lower temperature and will rise quickly in the saucepan.
- While the mixture is simmering, stir slowly for about 1 minute until the ingredients are well blended in.
- Allow to cool then whisk the mixture or use a hand blender to make the mixture even smoother, then pour the mixture into popsicle mould's, special kulfi mould's, brioche (French bread) mould's or even half coconut shells and freeze for 6 hours.
- Before you serve the kulfi, dip the mould into warm water for several seconds so that the ice-cream is easier to remove and garnish with fine ground pistachios.
- Of course kulfi can be made with fruits blended in as well and a popular choice is to use mangoes, add small to medium sized chunks of mango to the mixture after its taken off the heat and fold in, then freeze as normal.