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kulfi (indian ice cream)

(1 rating)
Recipe by
Marsha Gardner
Florala, AL

Kulfi is classic traditional Indian ice-cream that is textured, creamy, rich and has a good full flavor, made with ingredients such as pistachio nuts, mango, malai, cardamom and saffron. 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.

(1 rating)

Ingredients For kulfi (indian ice cream)

  • 14 oz
    can of evaporated milk
  • 14 oz
    can sweetened condensed milk
  • 1 c
    heavy cream
  • 1/2 c
    pistachio nuts, chopped
  • 2 tsp
    cardamom, ground
  • 1/4 tsp
  • 2 tsp

How To Make kulfi (indian ice cream)

  • 1
    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.
  • 2
    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.
  • 3
    While the mixture is simmering, stir slowly for about 1 minute until the ingredients are well blended in.
  • 4
    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.
  • 5
    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.
  • 6
    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.

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