Creamy Kulfi (Indian Ice Cream)

Name: Creamy Kulfi (Indian Ice Cream)
Prep time: 5 min
Cook time: 360 min
Total time: 365 min
Yield: 48 kulfi
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2 can evaporated milk (12 ounce); 1 can sweetened condensed milk (14 ounce); 2 cup heavy whipping cream; 3 tbsp confectioners' sugar; 1 tsp ground cardamom; 1 tsp rose water; 3 tbsp pistachios

Heavy whipping cream, evaporated milk and pistachios come together in this South Asian ice cream, flavoured with cardamom and rose water and set in the freezer. Finish with chopped pistachios.

6 hr 5 min · Serves 48 · Medium

Ingredients

2 canevaporated milk (12 ounce), whole fat is best
1 cansweetened condensed milk (14 ounce)
473.18 mlheavy whipping cream
3 tbspconfectioners' sugar
1 tspground cardamom
1 tsprose water
3 tbsppistachios, finely chopped

Method

Start cooking mode

Time: Prep 5 min · Cook 360 min · 365 min total
Difficulty: medium

1
Line 13 x 9 inch glass baking dish with plastic wrap, leaving 2 inches overhang all around.
2
Place evaporated milk, condensed milk, cream, sugar, cardamom and rosewater in blender. Puree on low speed until combined, about 30 seconds. Pour into prepared baking dish. Cover with plastic wrap. Freeze for 6 hours or overnight.
3
Remove from freezer five minutes before cutting. Unwrap dish. Using plastic overhang, lift kulfi out of pan and transfer to cutting board. Remove plastic wrap. Cut into 48 squares, cutting 6 by 8. Transfer to mini muffin papers, if desired. Garnish with chopped pistachios. Serve immediately or store in freezer.