September 14, 2017
Indian ice cream. Need we say more? Kulfi isn’t whipped so it’s much denser and thicker than regular ice cream. It also takes a long time to melt. Perfect treat for the hot weather.
1 cup whole milk
1 large cinnamon stick
5 whole cloves
4 mace pieces
1 quart heavy cream
85 grams cane sugar
198 grams (half a 14-ounce can) condensed milk
1/2 teaspoon ground cardamom
1/2 teaspoon kewra water
1 to 2 drops rose water
1/2 cup almonds, toasted and chopped
1/2 cup pistachios, toasted and chopped
In a heavy bottom pot, mix the milk, cinnamon stick, cloves, and mace. Bring to a boil and allow to simmer on low heat until mixture is reduced by one-third.
Add the heavy cream, sugar, condensed milk, ground cardamom, kewra water, and rose water. Bring to a slow boil & allow to simmer on low heat until mixture is again reduced by one-third.
Remove from heat and allow the mixture to cool. Stir occasionally to prevent a film from forming on the surface. If a film does form, discard it.
Strain the mixture and add the nuts. Pour into kulfi molds, dixie cups, or onto a parchment paper lined rimmed baking sheet, filling to the top, and freeze.
Let set for 8 hours or overnight.
To serve, take out of the freezer and remove from molds or dixie cups. Or if in a rimmed baking sheet peel off parchment paper and cut into cubes or rectangles.
Serve with mango and mint.
December 02, 2022