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Homemade Kulfi Indian ice cream

cooking kulfiKulfi is a type of Indian ice cream usually served in the shape of a cone.

Traditional homemade ice cream tends to be egg custard based Indian ice cream or kulfi is made using full fat milk. The milk is placed in a heavy bottomed saucepan and is reduced until it becomes creamy with a caramelised nutty flavour. When I was younger I remember my mum laboriously simmering milk for hours on end until it reduced to the right consistency.
However at Curry On Cooking we’ve come up with a very easy recipe which involves no cooking at all but still results in the most fabulous creamiest ice cream ever.
We’ve used mango pulp but any flavour goes such as chopped nuts, cardamom, pistachio or even fresh soft fruit just experiment and see what works for you.

Mango Kulfi ice cream.
Prep 15 mins plus 5 to 6 hrs stirring and freezing
Ingredients
1 litre double cream
1 large tin of Mango pulp
1 tin 275 oz condensed milk
2 tablespoons sugar

Wash and dry two containers suitable for freezing, place the empty tubs in the freezer at least a couple of hours before you make the ice cream – this process speeds up the freezing process.
Whip the double cream until soft peaks are formed. Do not over whip.
In a separate bowl; mix the condensed milk, sugar and mango pulp.
Gently fold the mixture into the whipped cream until mixed well.
Try not to knock the air out of the cream.
Remove the cold tubs from the freezer pour the ice cream mixture seal the containers and pop into the freezer.
After 40 minutes take the ice cream out. With a fork stir thoroughly to break up any ice crystals which might have begun to form. Seal and replace tubs back in the freezer.
Repeat this process every 45 minutes, at least another 3 times.
To avoid ice crystals forming make sure no air gets into the tubs, on the final stir before sealing, place cling film directly on to the ice cream smoothing out any trapped air.
Take out ice cream 15 minutes before serving.
Serving suggestion
Keep a couple of tablespoons of the mango pulp for drizzling over the ice cream
Serve with fresh diced mango

We look forward to seeing you at the Homes, Gardens and Lifestyle Show (see centre pages).

Veena and Nilam, The Spice Sisters
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