Kulfi Recipe (No Machine Indian Ice Cream)
User Reviews
4.5
Kulfi Recipe (No Machine Indian Ice Cream)
Description
The Kulfi is prepared by first infusing saffron threads in warm water, then whipping cold heavy cream to medium-stiff peaks. Sweetened condensed milk and vanilla extract are added and whipped to stiff peaks. Ground pistachios, cardamom, and saffron liquid are folded in to distribute flavor evenly. The mixture is transferred to a container and frozen for at least six hours or overnight.
This frozen treat has a thick, creamy mouthfeel from the whipped cream and condensed milk, complemented by the warm floral notes of saffron and cardamom, along with a crunchy, textured nut presence. It does not require churning, relying on whipping for body.
Kulfi is enjoyed as a traditional Indian dessert and can be scooped for serving. Storing in an airtight container maintains quality for up to four weeks. Variations include coarser chopped pistachios for extra texture and serving garnished with dried rose petals.
If a more pourable mixture is preferred for molding, whipping the cream slightly less stiff allows pouring into traditional cone-shaped molds before freezing.
Ingredients
- 1 pinch saffron threads
- 2 cups whipping cream cold, 16 fl oz/480 ml
- 14 oz sweetened condensed milk chilled, 1 can/400 ml
- 1 teaspoon vanilla extract
- 2 cups pistachios toasted and ground, shelled, 10 oz/284 g
- 1 teaspoon ground cardamom
Notes
- A stand mixer or handheld mixer simplifies whipping, but a wire whisk with assistance also works.
- Keep the condensed milk well chilled before using for best results.
- Chop pistachios finely for texture variation or use ground pistachios as stated.
- Kulfi can be shaped in traditional molds by whipping cream less stiff to allow pouring.
- Store frozen Kulfi in an airtight container up to 4 weeks and thaw slightly before serving.
- For a related dessert, try Pistachio Gelato with a different technique and texture.
User Reviews
Overall Rating
4.5
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