Creamy Kulfi (Indian Ice Cream)
- Ready In:
- 6hrs 5mins
- Ingredients:
- 7
- Yields:
-
48 kulfi
- Serves:
- 48
ingredients
- 2 (12 ounce) cans evaporated milk (whole fat is best)
- 1 (14 ounce) can sweetened condensed milk
- 2 cups heavy whipping cream
- 3 tablespoons confectioners' sugar
- 1 teaspoon ground cardamom
- 1 teaspoon rose water
- 3 tablespoons pistachios, finely chopped
directions
- Line 13 x 9 inch glass baking dish with plastic wrap, leaving 2 inches overhang all around.
- Place evaporated milk, condensed milk, cream, sugar, cardamom and rosewater in blender. Puree on low speed until combined, about 30 seconds. Pour into prepared baking dish. Cover with plastic wrap. Freeze for 6 hours or overnight.
- Remove from freezer five minutes before cutting. Unwrap dish. Using plastic overhang, lift kulfi out of pan and transfer to cutting board. Remove plastic wrap. Cut into 48 squares, cutting 6 by 8. Transfer to mini muffin papers, if desired. Garnish with chopped pistachios. Serve immediately or store in freezer.
- I think a mini muffin pan, popsicle molds or other small silicone molds would work just as well, with or without popsicle sticks.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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