Indian ice cream. Need we say more? Kulfi isn’t whipped so it’s much denser and thicker than regular ice cream. It also takes a long time to melt (perfect for getting a great picture!).
- In a heavy bottom pot, mix the milk, cinnamon stick, cloves, & mace. Bring to a boil & allow to simmer on low heat until mixture is reduced by ⅓.
- Add the heavy cream, sugar, condensed milk, ground cardamom, Keira water, & rose water. Bring to a slow boil & allow to simmer on low heat until mixture is again reduced by ⅓.
- Remove from heat and allow the mixture to cool. Stir occasionally to prevent a film from forming on the surface. If a film does form, discard it.
- Strain the mixture and add the nuts. Pour into kulfi molds, dixie cups, or onto a parchment paper lined rimmed baking sheet, filling to the top, and freeze.
- Let set for 8 hours or overnight.
- To serve, take out of the freezer and remove from molds or dixie cups. Or if in a rimmed baking sheet peel off parchment paper and cut into cubes or rectangles.
ideas / variations
- Serve with mango and mint! Our favorite combo.