Indian Ice Cream (Kulfi Recipe) + VIDEO
User Reviews
5
Indian Ice Cream (Kulfi Recipe) + VIDEO
Description
This Kulfi recipe blends whipped heavy cream with ground cardamom and infused saffron, which lend signature Indian flavors and a delicate aroma. The addition of sweetened condensed milk sweetens and thickens the mixture, replacing traditional cooking and chilling methods. Chopped pistachios fold in for crunch and color contrast.
The mixture is either poured into small cups with popsicle sticks or into airtight containers, then frozen for at least three hours to solidify. The final texture is creamy and dense, reflecting traditional kulfi characteristics, with the fragrant saffron and cardamom providing an elegant floral and spicy undertone.
Kulfi is typically eaten frozen as an ice cream substitute, enjoyed on its own or as a refreshing finish to spicy meals.
For popsicles, garnish the bottoms with extra pistachios for presentation. Substitute nuts with cashews or almonds if desired, or omit for a nut-free option. Store in the freezer for up to two weeks for best freshness.
Ingredients
- 2 cups heavy cream
- 14 ounce sweetened condensed milk can
- 1 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- ½ cup pistachio chopped
- 1 pinch saffron + 1 tb warm water
Instructions
- Place 1 tablespoon hot tap water in a small bowl. Add a pinch of saffron and let it soak to extract the color and flavor.
- Meanwhile, set out an electric mixer with a whip attachment. Add the heavy cream, ground cardamom, and vanilla extract. Whip at high speed until firm peaks form.
- Scrape the bowl with a rubber spatula. Then whip in the saffron and water.
- Use the spatula to fold in the sweetened condensed milk. Once it looks smooth and even, fold in the chopped pistachios.
- Either place the kulfi in an airtight container and freeze, or scoop into small cups for popsicles and inside a popsicle stick in the middle of each one.
- Freeze for at least 3 hours.
Notes
- When making popsicles, place extra chopped pistachios at the bottom of each cup before freezing for added texture and appearance.
- Swap pistachios with cashews or almonds to vary nuts or omit nuts entirely for a nut-free version.
- Store the homemade kulfi in the freezer for up to two weeks for optimal flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 200kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 44mg | 15% |
| Sodium | 36mg | 2% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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