Kulfi (Indian Icecream)
Submitted by brianjwood on November 20, 2002 at 5:04 am

DESCRIPTION
Kulfi (Indian Icecream)

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
A favourite at home or in restaurants. It is very good and easy to make, I love it.
Cheers, Brian

Ice cream Kulfi
Throughout the Indian sub-continent there are the Kulfi vendors. They are often to be seen cycling around the major cities on tricycles fitted with boxes containing all manner of ices. Kulfi is the name given to virtually any kind of ice that contains an element of cream in it. Because no artificial gelling agents are used the ices tend to melt very quickly. Therefore they have to be kept in a freezing mixture of chopped ice and salt. For this reason Kulfis are traditionally frozen in cone-shaped zinc containers. These containers are rather difficult to come by in the West but any container suitable for freezing will do.
600 ml (1 pint) gold top milk (that’s the name here for full cream milk)
3 tablespoons honey
450 ml (3/4 pint) double cream
50 g (2 oz) chopped almonds
1/2 teaspoon almond essence
Preparation time: 10 minutes Cooking time: 15 minutes plus freezing
Heat the milk until it boils and continue boiling to reduce it to about 450 ml (3/4 pint). Lower the heat and stir in the honey and cream. Continue to stir over a gentle heat, reducing the volume to two-thirds. Stir in the almonds and almond essence. Pour the ice cream into one large container for freezing or into individual bowls. Allow to cool to room temperature and then put into a freezing compartment. Check the ice cream from time to time and when it is on the point of freezing, use a fork to whip the ice cream. Freeze again until solid.