KulfI Ice Cream

Kulfi ice cream is actually a South Asian (Indian, Bangladesh, Pakistani, etc.) ice cream made with boiled milk typically from water of buffalo. It comes out in many flavors, including malai, mango, elaichi (cardamom), and kesar (saffron). Kulfi differs from western ice cream in that it is richer in taste and also creamier in texture. As well, where western ice creams are always whipped with air or overrun, Kulfi contains no air; it's solid dense frozen milk.

It is made by boiling milk until it is reduced to half. Then sugar is added and the mixture is boiled for another ten minutes. Then flavorings, dried fruits, cardamom, etc. are added. The mixture is then put in moulds and then kept for frozen. One can eat Kulfi plain as is or it can be garnished with ground cardamom, saffron, and pistachio nuts. As well, Kulfi is also served with Falooda noodles vermicelli noodles.

Kulfi was brought in Pakistan and India by the Mughals from Persia during the 1500s, later brought to the West as the result of colonialism and immigration.

Ingredients

6 cups creamy milk
9 cardamoms
2/3 cup sugar
1/4 cup chopped/sliced almond
Garnish
Flakes of almond
Cardamom seed

Steps

Add Cardamom to milk and bring it to boil.

Reduce the heat and keep simmering the milk until it is reduced by one-third.

Take a cardamom out of milk by using strainer.

Then add almond and sugar.

Pour the mixture into container with lid.

Ice cream Freeze until firm. Stir the mixture every 30 minutes.

Remove from freezer 10 minutes before serving.

Serve by taking out of the container. Garnish with almond and cardamom seed as desired

Use pan with large surface are to boil milk. it will help to boil milk faster due to evaporation. While boiling/heating milk put a big spoon or ladle inside the milk. It will prevent milk from boiling over.