This recipe is magical as it has a layer of...Read More
Easy Homemade Kulfi Ice Cream
Easy Kulfi ice cream at home that comes together simply. It is creamy, rich, filled with saffron, nuts and spices. The prefect summer treat to cool you down.
If you don’t know Kulfi is a popular ice cream from India and there are many flavors/variations on how to make it. Before you come at me and say its not from India, let me say, it is also popular in Pakistan, Bangladesh, Nepal, Middle East etc. It is understood that the Mughals Brough kulfi to India in the 16th century but this is not a history lesson. Some recipes call for Khoya aka curd that has been cooked and strained until thick, while others don’t use it. This recipe is velvet smooth and creamy without khoya but you don’t miss it one bit!
Which is the best kulfi flavor?
I have had saffron kulfi aka kesar kulfi, pistachio kulfi, kesar pista kulfi, badam (almond) kulfi, caramel kulfi, malai kulfi etc. They are all delicious but I LOVE Kesar pista kulfi. This recipe is my version of it, combining a few flavors mentioned above and more simple method of making it.
I remember eating kulfi after school from a “hath ghadi” (street food stall) in Bombay, the ice cream would be stored on ice in these steel conical shaped moulds with sticks. The vendor aka “bhaiya” would be selling them for 5 ₹ (and in my school uniform being very cautious not to dirty it) I would enjoy eating it on my walk back home. This was a speciality during the hotter months aka Feb and March as we would have our summer break after that.
If you think this is an authentic recipe by method – then you are wrong. This recipe is not authentic in how its made but I can guarantee the authenticity of its taste. The taste is exactly how it would be back home and I have tweaked this recipe ensuring the ingredients are simple to find. With summer approaching it is the perfect time to make this recipe as it is not only delicious but cooling too.
What ingredients do you need to make this Kulfi Ice Cream?
Double cream –
The creaminess from the recipe comes from the double cream. It is rich, thick and the perfect ingredient to make this ice cream. You can use a plant based double cream like soya cream or coconut cream but their flavor will alter the overall taste of the ice cream. You cannot make this recipe with out it.
Condensed milk –
It is the condensed milk that sweetens the ice cream but also doesn’t freeze the ice cream solid. Meaning you can scoop it easily once frozen. You could use honey instead but I recommend the condensed milk.
You cannot skip this ingredient as the flavor base for this recipe is saffron. I have used saffron strands make this ice cream but you can use the powder too. Just ensure it is pure saffron.
I love the flavor of cardamom powder in this kulfi, you can leave it out if you don’t prefer it. I have also tried it with cinnamon and it is delicious.
Nuts & Fruits –
Many kulfi recipes use chopped nuts and dried fruit in the mixture and as a garnish. I have used pistachios, almonds, cashews and dried rose petals. You can use you like. I don’t like dried fruit in my ice cream but you can add raisins, chopped apricots or even dates. If you don’t have rose petals you can leave them out or use a little rose water. I also like using a tiny amount of almond extract sometimes.
What equipment do you need to make Kulfi Ice Cream?
The beauty about this recipe is that we don’t need an ice cream machine to make it. We need a sauce pan, spatula, mixing bowls and an electric beater to whip up the cream. I have set my kulfi in a loaf tin but you can use kulfi moulds, earthenware or even individual moulds. If you want it set sooner us smaller containers but if you don’t mind waiting, you can use any tin you like. You will need an ice cream scoop to portion out the ice cream while serving.
How to make Kulfi?
We start by heating 1 cup of the double cream with the saffron and cardamom powder. Let this come to a boil and reduce the heat. Allow it to simmer for 10 mins on low heat, cover and take off the heat. It needs to cool down completely before we continue (I like placing it in the freezer to cool down). In a mixing bowl, add the remaining cream and beat until stiff peaks using an electric beater. Add the condensed milk, vanilla, saffron infused cream, salt and fold together until evenly combined. Add the chopped nuts, dried rose petals and fold again. Pour into your loaf tin and top with more nuts, dried rose petals and saffron strands. Cover with foil and place in the freezer. Let this freeze for 4-6 hours until firm. Scoop and serve when ready. Garnish with more nuts it needed.
Why is my Kulfi not freezing?
There are a few reasons for this, your freezer is not strong enough, or maybe it is over crowded. The saffron mixture was hot when you added it to the whipped cream which is why it is not setting. Or maybe you are being impatient. If it doesn’t freeze in 4-6 hours, let it sit in the freezer, undisturbed over night and try scooping it the next day.
Why is my Kulfi icy?
If you didn’t beat the whipping cream until stiff peaks and fold in the remaining cream, condensed milk well, most like the kulfi will be icy and not creamy. Which means you are freezing regular double cream that hasn’t been aerated enough to create that creamy texture. Moral of the story – beat the double cream well before adding the condensed milk and remaining ingredients.
Storing this kulfi?
Once the mixture is frozen you can leave it in the freezer for up to 3 months. I love making a large batch and letting it sit in the freezer for the season of summer so I have access to kulfi anytime. Which is dangerous but also a fantastic dessert idea for unexpected guests.
Now that we have covered how to make this Easy Homemade Kulfi Ice Cream, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.
If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking. Happy Eating!
Easy Homemade Kulfi Ice Cream
- Sauce pan
- Mixing bowls
- Electric beater
- Loaf tin
- 2 cups double cream divided
- 1/4 cup condensed milk
- 1 tsp saffron strands
- 2 tsp cardamom powder
- 1 tsp vanilla
- Pinch of salt
- 1/2 cup chopped nuts pistachios, almonds, cashews
- 1 tbsp dried rose petals
- We start by heating 1 cup of the double cream with the saffron and cardamom powder. Let this come to a boil and reduce the heat. Allow it to simmer for 10 mins on low heat, cover and take off the heat. It needs to cool down completely before we continue (I like placing it in the freezer to cool down).
- In a mixing bowl, add the remaining cream and beat until stiff peaks using an electric beater.
- Add the condensed milk, vanilla, saffron infused cream, salt and fold together until evenly combined. Add the chopped nuts, dried rose petals and fold again.
- Pour into your loaf tin and top with more nuts, dried rose petals and saffron strands. Cover with foil and place in the freezer. Let this freeze for 4-6 hours until firm.
- Scoop and serve when ready. Garnish with more nuts it needed.
- If the ice cream is not frozen in 4-6 hours let it sit in the freezer over night.
- Dip the ice cream scoop in hot water before scooping into bowls for easy scoops.
- You can set the ice cream in individual kulfi moulds if you like - they will set faster.