Kulfi (Indian Ice Cream)

Marsha Gardner


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.

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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)


  • 1Chop 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.
  • 2Then 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.
  • 3While the mixture is simmering, stir slowly for about 1 minute until the ingredients are well blended in.
  • 4Allow 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.
  • 5Before 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.
  • 6Of 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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About Kulfi (Indian Ice Cream)

Course/Dish: Ice Cream & Ices

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