Saffron Kulfi

Kulfi is and Indian ice cream that is frozen traditionally in cone shaped moulds. Unlike the ice cream we know it does not contain egg yolks and is based on thickened milk for its cream texture. It should be served quite hard and not soft like western style ice cream. The recipe that follows is not the traditional method but is a simpler version while still ending up with a delicious kulfi.

Saffron Kulfi

Portions: 6 Portions

Preparation: 15-20 minutes plus freezing time

Cooking: 20-30 minutes

Ingredients

To Cook

  • 400ml sweetened condensed milk
  • 800ml evaporated milk
  • 200ml double cream
  • 1generous pinch saffron strands, half ground to powder
  • 3 cardamom pods, bruised

Pistachios

  • 60g pistachio shelled (unsalted)

To Serve: Praline

  • 200g pistachios shelled
  • 200g caster sugar

Method

  1. To Cook: Place the first 5 ingredients in a saucepan and over a medium heat stir until it comes to a boil. Reduce the temperature to a simmer and leave for 20-30 minutes, stirring occasionally.
  2. Pistachios: While the milk is cooking, blanch the pistachios in boiling water, remove them from the water and rub them between the palms of your hands to remove their skin.
  3. Remove the mixture from the heat and allow to cool to room temperature stirring occasionally to stop a skin occurring or cool quickly over a bowl of iced water.
  4. Place the mixture in an ice cream machine and churn for 20 minutes, add the pistachios after 10 minutes. If you don’t have an ice cream machine proceed to add the pistachios and proceed to step 5, you will need to stir the ice cream every 30 minutes for 3 hours, this stops ice occurring and also distributes the pistachios evenly.
  5. To Freeze: Pour the mixture into stainless steel Dariole moulds or ramekins, or if you are lucky enough to possess them kulfi cones. Freeze.
  6. To Serve: Dip the kulfi moulds in hot water briefly and turn out onto serving plates and sprinkle pistachio praline or pistachios on the kulfi and around the plates.
  7. Pistachio Praline: Place the sugar with 2-3 tablespoon of water and pistachios in a heavy based saucepan and heat gently, stirring regularly until the sugar dissolves, continue to cook at a low temperature until mixture begins to darken now stir the mixture gently until it becomes a golden brown. Now be quick so that it doesn't burn. Pour the toffee over a lightly oiled marble slab or baking tray, spread the mixture out with a wooden spoon and allow to set. When it is hard break the toffee into pieces and store in an air proof container for up to a week.