RECIPE FOR THE BEST AND EASIEST ICE CREAM I HAVE EVER MADE

RECIPE FOR THE BEST ICE CREAM I HAVE EVER TASTED

INDIAN KULFI

Raspberry Kulfi

Indian cuisine was the theme for our Little Supper Club the other night. It was over 100 degrees outside and I knew our hosts kitchen would be hot as well as the picnic area outside so I decided to try my hand at Kulfi ice cream. I found the blog of Reena at Coconut Raita and just knew this dish was going to be a winner. Reena experimented with her own style and even though it isn’t traditional Indian, it turned out to be the best ice cream I’ve ever tasted. I made two of the recipes she included in her post. Pistachio and Raspberry.

The big bonus to this ice cream is that YOU DON’T NEED AN ICE CREAM MAKER to create this delicious treat.

Pistachio Kulfi

Reena only gave metric measurements, so I converted them in the recipes you find below. I also experimented a bit on my own. One thing I found out by experimentation and I want to pass along to you, this ice cream melts faster than the store bought variety. With that in mind, if you use fresh fruit, what happens is that when you thaw the ice cream, the fruit remains frozen. If you wait until the fruit thaws out, you have ice soup! I tried several different fruits with no luck. What I did have luck with though was any kind of nut like cashew and especially the pistachio. I loved the coconut ice cream that I made and will try some with chocolate in them as well. You can have a great time experimenting with this recipe. Have fun!

Pistachio Kulfi

½ cup. sweetened condensed milk
1/3 cup whipping cream
1 oz. or more of pistachios
½ t. vanilla extract
½ t. almond extract

Place condensed milk, pistachios, vanilla and almond extract into a bowl.
In another bowl, whip cream and then fold into condensed milk. Freeze in a Cool Whip container or a special mold or small jars for about 6 hours. Loosen mold with warm water. That’s it!

Raspberry Kulfi

½ cup raspberries
½ condensed milk
1/3 c. whipped cream
½ t. vanilla extract

With a wooden spoon, mash raspberries through a sieve. Be sure to use all the pulp except the seeds.

Place mashed raspberries, condensed milk, and vanilla extract into a bowl. Whip the cream in another bowl and add to the condensed milk mixture. Freeze for at least 6 hours. To release mold, run warm water over or dip it into a bowl filled with warm water.

Coconut Kulfi

½ cup sweetened condensed milk
1/3 cup whipped cream
½ t. vanilla extract
¼ t. coconut extract
½ cup or more of coconut

Procedure is the same. You get the idea, now you can add anything (except fruit) to your ice creams to personalize. Let me know what exotic and fun ingredients work for you!