Kulfi Indian Ice Cream Recipes

Steps:

• Combine evaporated milk, condensed milk and whipped topping in a blender and blend in pieces of bread until smooth.
• Pour mixture into a 9x13 inch baking dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight.

Steps:

• Stir the milk, condensed milk, and dry milk powder together in a heavy-bottomed pan and bring to a boil. Add the sugar, cardamom, and saffron to the boiling milk; reduce heat to low and simmer, stirring frequently, for 10 minutes. Remove from heat and allow to cool to room temperature; fold the pistachio nuts into the mixture.
• Pour the mixture into popsicle molds and freeze until solid, about 1 hour

Steps:

• Pour the milk into a wide, heavy based sauce pan and bring to boil over high heat, stirring constantly.
• As soon as the milk begins to rise, turn the heat down just to the point to allow the milk to simmer vigorously but without boiling over.
• Add in the cardamom pods.
• Leave the milk to boil and stir the sides of the pan constantly to avoid scalding.
• Whenever a film forms on top of the milk, just stir it in .
• The milk has to reduce to about a third of the original amount, about 750 ml (1 1/4 pints) which will take about 45 minutes.
• When the milk has reduced, remove the cardamom pods and discard them.
• Add in the sugar and almonds, stir and simmer gently for 2-3 minutes.
• Pour the reduced milk into a bowl (which can be put into the freezer) and let it cool completely.
• Add half of the chopped pistachios and stir them in .
• Cover the bowl with an aluminum foil and put it in the freezer.
• (I do not have an ice-cream maker, but if you do, then you can pour the milk into the machine and get it going).
• Meanwhile, put 6 small individual cups or a 900ml ( 1 1/2 pints) pudding basin in the freezer.
• Every 15 minutes or so, remove the ice-cream bowl from the freezer and give the ice-cream a good stir.
• As the ice-cream begins to freeze, it will become harder to stir but when it becomes almost impossible to stir, take out the cups or pudding basin from the freezer and divide the ice-cream between the cups or empty it into the pudding basin.
• Sprinkle the remaining pistachios over the top and cover with aluminum foil sealing them well on the edges.
• Return them back to the freezer to let the ice-cream harden (for at least 4 hours).
• If it's in individual cups, then remove the cups from the freezer 10-15 minutes before you want to serve it to soften slightly.
• If it's made in the pudding basin, you can put it in the fridge 20-30 minutes before serving.
• Remove the ice-cream from the pudding basin by running a sharp knife around the edges of the ice-cream and slip it onto a serving plate (it should slip off easily, if it doesn't then dip the bowl in hot water and try again).
• Cut into 6 slabs and serve.
• Enjoy!

Steps:

• Remove labels from cans of evaporated milk and put the cans in pan with tight fitting lid. Fill the pan with water to reach three quarters up the cans.Bring to a boil, cover and simmer for 20 minutes. When cool, remove and chill cans in fridge 24 hours.
• Open cans and empty milk into a large, chilled bowl. Whisk until it doubles in quantity, then fold in whisked egg whites and confectioners' sugar.
• Gently fold in remaining ingredients, seal the bowl with plastic wrap and leave in freezer 1 hour.
• Remove the ice cream from freezer,and mix well with a fork. Transfer to a freezer container and return to the freezer for a final setting. Remove from freezer 10 minutes before serving in scoops.

Steps:

• In a large heavy saucepan, whisk milks, cream, milk powder, cardamom, sea salt and, if desired, saffron until blended. Cook over low heat until mixture thickens slightly, about 15 minutes, stirring constantly. Do not allow to boil. Remove from heat. Strain through a fine-mesh strainer into a small bowl; cool., Stir in cashews, pistachios and extract. Transfer to six 4-oz. ramekins. Cover and freeze for 8 hours or overnight. If desired, serve with additional nuts.