Kulfi is a popular Indian dessert, it is firmer and sweeter than regular ice cream but can easily be made at home. This recipe serves four and it has a great story about how it used to be made at the beginning. The emperors of Moghul used to send runners into the Himalayas to carry back huge chunks of ice to prepare ice cream, but when they returned, the ice would be no bigger than regular ice cubes.
- Condensed milk (225g)
- Double cream (450ml)
- Sugar (50g)
- Vanilla essence (3 drops)
- Chopped pistachio nuts (50g)
- Chopped almonds (50g)
Heat the condensed milk and cream until boiling, then add the sugar. Simmer for 15 minutes, often stirring, then halfway through, add in the vanilla essence. The mixture will thicken, which is when you should add the nuts in. After that, place the mixture into a container and put it in the freezer for at least 24 hours.
Saffron kulfi - Add 1 tsp of saffron to the milk and sugar.
Pistachio kulfi - Add 50g of crushed pistachio nuts and a couple of drops of rose water to the kulfi base.
Almond kulfi - Fold 25g of ground almond, 25g of sliced almonds and a few drops of almond extract into the condensed milk.
Mango kulfi - Puree a mango in a blender until smooth, measure 150ml of the puree and add a pinch of ground cardamom to it then add to the condensed milk.