Bring the familiar flavour of traditional Malai Kulfi to life in a softer, scoopable dessert with your Rasoishop Ice Cream Maker. This recipe combines reduced full-fat milk, cardamom, saffron, and pistachios with cream, then churns the chilled mixture into a lighter kulfi-style ice cream.
Ingredients
- ✔ 1 Litre full-fat milk
- ✔ 150 g Sugar
- ✔ 6 Green cardamom pods, seeds crushed
- ✔ 2 Tbsp chopped pistachios, plus extra for serving
- ✔ A few strands of saffron
- ✔ 100 ml Heavy cream
Instructions:
- ✔ Reduce the milk: Pour the full-fat milk into a saucepan and simmer over medium heat until it reduces to roughly one-third of its original volume. Stir frequently so it doesn't stick or catch. This takes around 40 minutes and is the slowest part of the recipe.
- ✔ Add the flavour: Add the sugar, crushed cardamom seeds, and saffron. Simmer for another two minutes, then remove from the heat.
- ✔ Cool completely: Allow the reduced milk mixture to cool to room temperature, then refrigerate it until properly cold. This may take several hours or can be done overnight.
- ✔ Add cream and pistachios: Once chilled, stir in the heavy cream and chopped pistachios.
- ✔ Churn: Pour the cold mixture into your Rasoishop Ice Cream Maker and churn for about 20 minutes.
- ✔ Freeze: Transfer the churned kulfi to a freezer-safe container and freeze for about 4 hours. Serve topped with extra pistachios.
Make Ahead Tip
The reduced milk mixture can be prepared in advance and kept refrigerated for up to two days, so you can do the longer preparation ahead of time and churn the kulfi later.
