Easy Kulfi (Ice Cream Without an Ice Cream Freezer!)

Submitted by spatchcock

"Someone was asking about kulfi on the boards awhile back; I got interested and made some myself! Found this online. It's easy and it tastes great--and the best part is that NO ice cream freezer is needed! (prep time is freezing time). It's also very cheap---I could imagine any college kid with a fridge/freezer in his dorm could make this as well! Enjoy!"

 

• Ready In: 12hrs
• Ingredients: 4
• Serves: 8-10

ingredients

• 1 (14 ounce) can fat-free evaporated milk
• 1 cup light cream (I used half and half here)
• 1 (14 ounce) can low fat sweetened condensed milk
• other flavoring (I sprinkled in some cinnamon, but I would imagine that chocolate or something else would work here.)

directions

1. In a large bowl, stir together well the evaporated milk, condensed milk, cream, and optional other flavor.
2. Pour into popsicle molds, Indian stainless steel kulfi molds, or even a small bowl.
3. Freeze overnight.
4. Remove from the molds by resting their bottoms very briefly in warm to hot water (if you do this for too long you'll have a gooey mess!).

Reviews

[tkochhar]

I'm Indian and have had Kulfi in India, and here in the states too many times to count. This recipe is excellent and is as close as you can get (if not exact) to real Kulfi from Idian Restaurants... and it's super easy! (Just fyi, it's supposed to be a little icy and hard, and not creamy like vanilla ice cream). For the "other flavoring", if you want to make "Elachi Kulfi", use the seeds from dried green cardamom ("elaichi"). Grind about 10 cardamom pods worth of seeds (without the shell) using a mortar and pestle to near powder and mix all the grounds in if using popsicle molds. I, on the other hand, just used a 9x13 casserole dish and cut into squares when the Kulfi set. If you're doing it like this, take half of cardamom grounds and mix that into the liquid. Then sprinkle the rest on top so they float. You can also sprinkle on pistachio grounds as well. Very authentic! Thanks spatchcock!

 

[Jonathan Melendez]

I didn't have the right ramekins so I used what I had, but they still turned out delicious. Followed the recipe exactly and it was so easy to make.

 

[ChefEmma]

I made this tonight because I LOVE kulfi. I tweaked the recipe as follows: For a first test run I only made half the recipe. To that, I added the slice of bread another reviewer recommended as well as pistachios (about a handful) and lots of freshly ground cardamom (about 20 pods). This came out beautiful and JUST like the best Kulfis I have had at Indian restaurants. I will definifetly be making this again!

 

[the80srule]

One word: fabulous! This is quite versatile-- and if you want to make different flavors, can easily split up the milk mixture to different bowls to flavor with different extracts and seasonings. I did one large batch with regular evaporated milk, regular SCM, and half & half and flavored with 2 tsp vanilla and a few shakes of cardamom. I froze them in two sets of 6 Ikea pop molds and had leftover which fit into 5 more silicon cupcake molds-- and found I liked them better because they're easier to extract and don't require sitting in hot water. Next time, I will make these by placing the silicon cupcake "papers" in a cupcake pan then freeze the entire thing-- and maybe add cocoa powder or chocolate extract, perhaps some shredded coconut and almonds! Thanks for a fast, easy, and inexpensive summer treat! (EDIT: I forgot to add it in my original review, freezing in the cupcake molds only takes about 4 hours to freeze.)

 

[grapefruit]

This is how i make it with one addition: i add a slice of white bread (crusts removed) and i whiz everything together in a blender. you can add pistachios while blending . the bread gives the kulfi a graininess that originally kulfi is supposed to have. also - cardamom is part of the original recipe. you can either ad d in the cardamom seeds while blending or mix them in when freezing. thanks for the recipe.