Kulfi (Indian Ice Cream)

Kulfi - traditional Indian ice cream is simply heavenly. This incredibly creamy, topped with ground pistachios and cardamom a frozen desert is much denser and smoother than real ice cream. There are other flavors of kulfi like mango, pistachio, saffron and rose.

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Serves 4

  • 5 cups canned evaporated milk
  • 3 eggs whites
  • 3 cups confectioner's sugar
  • 1 tbsp rose water
  • 1 cup pistachios, chopped plus extra to decorate
  • ½ cup almonds
  • ½ cup raisins
  • 1 tsp ground green cardamom

How to make Kulfi IceCream:

  1. Start preparing the day before you want to serve ice cream. Place the cans of evaporated milk on their sides in a pan. Pour in enough water to come about three-quarters of the way up their sides and bring to a boil.
  2. Reduce the heat, cover tightly and let simmer for 20 minutes. Remove from the heat, let cool, then let chill for 24h. Place a large bowl in the refrigerator to chill.
  3. The next day, whisk the egg whites in al spotlessly clean, grease free bowl until soft peaks form. Pour the evaporated milk into the chilled bowl and whisk until doubled in size. Fold in the egg whites, then the sugar. Add the rose water, the pistachios, almonds, raisins and cardamom.
  4. Cover the bowl with plastic wrap and freeze for 4 hours, or preferably overnight, until set.
  5. Scoop the ice cream into serving dishes, decorate with chopped pistachios and candied cherries to serve.

Tip: Make sure there are no ice crytals upon freezing. The key is to get the milk to a really thick consistency. Once the milk is really thick, there will not be any ice and the kulfi's will be creamy ard rich.

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