Kulfi Ice Cream | No-Cook Kesar Pista Kulfi Recipe
Beat the summer heat with this delicious and creamy Indian Kulfi ice cream! This no-cook kulfi ice cream is a breeze to make, simply mix all the ingredients, and refrigerate. The hardest part-waiting for it to set!
Servings 6 People
Ingredients
Measuring cup used, 1 cup = 250 ml, 1tsp = 5 ml
- 1/2 pint 1 cup heavy whipping cream
- 14 oz /396 g can condensed milk
- 12 oz /354 ml can of evaporated milk
- 1/4 -1/2 tsp cardamom powder
- A fat pinch of saffron mixed in 1 tablespoon lukewarm milk
- 1/2 cup chopped pistachios
- Few drops of green food color, optional,
Instructions
- In a blender combine condensed milk, evaporated milk, saffron infused milk, cardamom powder. Blend well.
- Next, add heavy cream, blend to just mix well (Do not over mix). Taste the mixture for sweetness, this was perfect for us, you can add more cream to reduce the sweetness. Add a few drops of food color (if using) and mix.
- Finally, just fold in the sliced pistachios. Transfer to kulfi molds/popsicle's or freezer-safe container, cover the container with a cling wrap, close it with the lid and freeze it. In case you are using the popsicle mold, then cover with an aluminum foil, pierce the ice cream sticks through the foil. Freeze for at least 6 hours or overnight preferably.
- How to remove kufli from the mould? Run the popsicle mold under warm water for 10-15 seconds, or run a butter knife to unmold the kulfi.