Kulfi Ice Cream Recipe

This kulfi ice cream recipe is not difficult to make. It's a fun way to cool off in the summer with these Indian treats.

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It is a frozen treat originally from India and Pakistan dating way back to ancient times.

Traditional flavors include cardamom, mango, raspberry, rose, and saffron.

There are two different ways that you can make this frozen treat...the quick way and the traditional way. We'll give you recipes for both methods and let you make your choice on how you will prepare this frosty dessert.

Quick and Easy Kulfi Ice Cream Recipe

Ingredients:

1 cup whipping cream
1 can sweetened condensed milk
1 can evaporated milk
1 tsp ground cardamom (or to taste)
4 tbsp raw pistachios, ground or finely chopped

Directions:

In a large bowl, combine whipping cream, sweetened condensed milk, and evaporated milk.

Add cardamom and combine well. (Please note: cardamom has a strong flavor - so if you're not used to it - you may want to start out with a little less. If you're a hard-core cardamom lover and you want a little more flavor - feel free to add some extra spice).

Stir in pistachios.

Pour this ice cream base into popsicle molds. If you don't have any, you can use disposeable cups with a popsicle stick stuck inside. Be sure to cover the top of your disposeable cup with aluminum foil.

Place popsicle molds in freezer and freeze until hard. Freezing time will vary depending on the size of your mold.

Once frozen, they're ready to eat. Take the kulfi out of the freezer about 10 minutes before seving or you can remove the kulfi out of the mold by holding the mold briefly under hot running water until the popsicle is loose enough to pull out.

Traditional Kulfi Ice Cream Recipe

Here's the instructions on how to make kulfi the traditional way. It's a little more time consuming.

Ingredients:

6 cups whole milk
2/3 cup sugar
9 cardamoms
1/4 cup pistachios (finely chopped)

Directions:

Pour milk into a saucepan and add cardamoms.

Bring milk to a boil.

Reduce heat and simmer until the volume of the milk is reduced to a half.

Stir frequently, being careful not to burn the milk to the side or bottom of the dish.

Pour mixture through a strainer to remove the cardamoms.

Add sugar and continue to heat for an additional 5-10 minutes.

Cool.

Add pistachios and stir to mix evenly.

Chill kulfi mixture in the freezer for about 3 hours until it cools completely (about 2-3 hours or overnight).

Helpful Hint: For a softer ice cream treat, you can churn the ice cream in an ice cream maker until it thickens and freezes - then pour this mixture into your molds.
For a harder version, simply pour the chilled mixture into the molds.

Pour the kulfi base into popsicle molds...or you can use disposeable cups with a popsicle stick stuck inside. Cover the top of the cup with aluminum foil to make it more airtight.

Place molds in freezer. Freeze until firm - the time needed to freeze will vary depending on the size of your mold.

Once the kulfi is frozen, it's ready to be devoured!

It's easiest to remove the kulfi from the mold by holding the mold briefly under hot running water until the popsicle is loose enough to pull out.

Another option is to simply take the kulfi out of the freezer 10 minutes before eating.

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By Jenn Fraiser

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