Easy Homemade Kulfi Ice Cream
Kulfi ice cream at home that comes together very easily. It is creamy, rich, filled with saffron, nuts and spices. The prefect summer treat to cool you down.
Equipment
- Sauce pan
- Spatula
- Mixing bowls
- Electric beater
- Loaf tin
Ingredients
- 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
Instructions
- 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.
Notes
- 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.