Kulfee Recipe
Homemade Indian style, pistachio and cashew ice cream; with sweet spices and rosewater. Delicious. A perfect compliment to every Indian meal.
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Ingredients
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Base Ingredients
Flavorings
Sweeteners
Method
Prepare the Base
Add Heavy Cream
Once the milk starts boiling, reduce the heat to low and add the heavy cream. Stir well to combine.
Incorporate Condensed Milk
Pour in the sweetened condensed milk, stirring continuously until the mixture is smooth and well combined.
Add Flavorings
Mix in the Nuts
Add the finely chopped pistachios and cashews to the milk mixture. Stir well to distribute the nuts evenly.
Flavor with Spices
Add the rosewater, cardamom powder, and saffron strands. Mix thoroughly to ensure that the flavors are well incorporated.
Sweeten the Mixture
Add Sugar
Stir in the granulated sugar until it is fully dissolved in the mixture. Taste and adjust sweetness if necessary.
Chill and Freeze
Cool the Mixture
Remove the saucepan from heat and allow the mixture to cool to room temperature.
Transfer to Containers
Once cooled, pour the kulfee mixture into freezer-safe containers or molds.
Freeze
Cover the containers with a lid or plastic wrap and place them in the freezer. Freeze for at least 6-8 hours or until solid.
Serve
Scoop and Serve
Once frozen, scoop the kulfee into bowls or cones. Garnish with additional chopped pistachios or saffron if desired. Serve and enjoy!