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Kulfi - Indian Ice Cream

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Serves | Prep Time | Cook Time 30 to 40

Why I Love This Recipe

Kulfi is a style of ice cream native to India. Not only does it not require an ice cream freezer, it stays cold & creamy long after traditional ice cream has turned to soup! The texture is slightly chewy, but I've yet to meet someone who doesn't love it once they try it!

Ingredients You'll Need

Whole Milk: 2 1/2 qt.
Heavy Cream (feel free to use milk for a lighter taste: 1 qt.
Sugar: 8 oz.


Place all the ingredients into a pot and place over medium heat.

Stir with a rubber spatula to dissolve the sugar.

Once the sugar has dissolved, turn the heat down to medium-low and continue to cook the product, stirring occasionally, until it thickens and coats the spatula, about 30-40 minutes.

Pour the mixture from the pan into either small paper cups (Dixie Bathroom cups work great!), ice cream mold or a bowl.

Place into the freezer and freeze until solid.

To serve either tear away the paper cup, or dip the mold/bowl into hot water for a few seconds and unmold onto a plate.

Feel free to flavor the kulfi base with any fruit, nuts or spices you'd like. I've done pistachio, vanilla bean, cinnamon, mango, raspberry, coconut & chai. Just rermember to reduce thte kulfi slightly more before adding any liquid.

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