My kids and I love kulfi, I usually buy them at the Indian grocery store. They come in variety flavours such as: almond, milk, pistachio, mango and rose water. Milk and almond are our favourite flavours. They come individually wrapped, and on a stick like a popsicle.
The kulfi was my inspiration for this ice cream.
Milk kulfi reminds me of dud wali chai-milk tea or black chai with milk and spices. I love the taste of it, for the ice cream I only used cardamom, I was thinking of adding other spices, but decided to just use one, and it worked out great!
Many ice creams for kulfi are made with condensed milk, I am not a fan of condensed milk, I find it too sweet, I know me Ms.Sweet Tooth finds something to sweet, gasp! Everyone who tries this loves it, so I guess I did something right.
You will need an ice cream maker for this recipe. Allow bowl to freeze for 24 hours before using.
What you will need:
- 2 cups heavy cream
- 1 can (370 ml) evaporated milk
- 3/4 cup sugar
- 9-10 whole cardamom pods
- 2-3 tbsp coarsely ground almonds
In a pot combine all the ingredients. Heat and stir occasionally until sugar is dissolved, takes about 15 minutes on low to medium heat, this allows the cardamom to release more flavour as well, just like when you make dud wali chai.
Cool in refrigerator for 4 hours or over night.
Discard cardamom before pouring mixture in the bowl.
Pour mixture into prepared ice cream bowl. Churn for about 20 minutes. Pour into a freezer safe container and freeze for one hour before serving. Enjoy!