Best Indian Dessert Kulfi Ice Cream Homemade – Kulfi ice cream or typical of India and Pakistan are sweet treats rich taste suitable enjoyed when the weather is hot. In the traditional way, this ice cream-making takes more than an hour. In addition to the well known in India, Kulfi is also can we meet in the country of Pakistan, Bangladesh, Nepal, and Myanmar
Made from a blend of evaporating milk (milk is 50% the level of the water has been removed) and then boiled with the addition of sweetened condensed milk make Kulfi ice cream has texture that is harder than ice cream in general but still soft on the inside. Toping with the addition of pistachios (one type of nut which is famous in the region of the Middle East) to make the ice cream flavor of the more steady.
- 14 oz (1 Can/ 400ml) sweetened condensed milk (fat-free or regular), cold
- 2 cups (16oz/450 ml ) whipping cream, cold
- 1 teaspoons vanilla extract
- 2 cups (10oz/300g) shelled pistachios, ground
- 1 teaspoon cardamom powder
- 1 pinch saffron
Put your saffron threads in a small bowls with 1 tablespoon on warm water to infuse. Once infused set aside to cool fully.
Place sweetened condensed milk in the fridge to keep cold.
Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
Now you have your ice cream base add in your ground pistachios, cardamon & saffron infused liquid. Mix on medium speed until all ingredients are evenly distributed.
Transfer your ice cream to a large resealable container and freeze at least 6 hours or overnight before scooping and serving.
The secret turned out to be located out of the way of making a different kind of ice cream that we often come across. If generally ingredients ice cream always shuffled prior to frozen, but not as to the Kulfi. The thing that makes the texture of the outside of the traditional ice cream kahs India the harder and more difficult to melt than other ice cream.