Wish everyone happiness, health, prosperity and love this new year. It’s tradition to start anything new with something sweet so that the rest of that journey remains as enjoyable and happy as the beginning. To kick off this new year, we’re going to make kulfi from scratch. Unlike a lot of other ice cream recipes this requires no cooking, no eggs and best of all no ice cream maker! The basic mixture can be made in about 5 minutes and the rest is up to your freezer. You’ll be able to enjoy delicious, creamy, rich, textured Indian ice cream in just a few hours. Let’s get started.
Kulfi – Recipe
- 1 can condensed milk
- ½ can evaporated milk
- 2 generous pinches cardamom powder
- 1 slice bread, made into coarse crumbs (or use 3 Tbsp. fresh bread crumbs, but not Panko)
- 2 cups whipping cream
- 4 Tbsp. sugar
- 1/3 – ½ cup roasted pistachios, crushed (or almonds)
- In a bowl, combine first four ingredients together until smooth, set aside.
- Whip cream and sugar together until soft peaks form, took less than a minute on my KitchenAid stand mixer.
- Fold the condensed milk mixture into the whipped cream gently until well combined.
- Cover and freeze for four hours, remixing it once every hour to make sure everything freezes evenly and ice crystals do not form.
- After four hours add the pistachios (or almonds) and pour into desired molds or large covered glass/aluminum baking tray for scoopable kulfi. Keep in the freezer to prevent melting.
You can serve kulfi many different ways: on popsicle sticks, on ice cream cones (especially amazing on waffle ice cream cones) or scooped up in a bowl. Top with more pistachios (or almonds) or drizzle with mango puree. It’s an incredibly delicious, quick and easy alternative to traditional ice cream. It will keep in the freezer for months.
- I set my freezer on 5 (one level above medium) and that did the job well. Once kulfi had set completely, I lowered it to 3, which made it the right consistency for easy scooping. You can keep it high if you’re making kulfi popsicles.
- Add more condensed milk, not sugar, for a sweeter version. This will give it a sweeter and creamier taste.
- The breadcrumbs are optional, but I like the texture they provide. You can use any type of soft bread. I used a slice of whole wheat bread, with crust cut off, processed in my coffee grinder.
- For mango kulfi, add one cup of mango puree with the condensed milk mixture. You can also try banana puree or jackfruit puree for variety.
- It may take longer to whip cream depending on whether you’re using a stand mixer or a handheld egg beater. It might take about 5 minutes if you’re using an egg beater. Increase the speed gradually to high so as not to splatter cream.