Kulfi Recipe (No Machine Indian Ice Cream)

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Experience the irresistible charm of Kulfi with our effortless No Machine Indian Ice Cream recipe, spotlighting the luscious blend of pistachios and cardamom. It’s a must-try!

• Sumptuously Creamy Texture: A velvety smoothness sets Kulfi apart, offering a denser and richer consistency than traditional ice cream.
• Authentic Flavor Fusion: The authentic taste of India as the nutty richness of pistachios intertwines with the fragrance of cardamom, creating a symphony of flavors that delight the palate.
• Convenient Delight: Experience the convenience of crafting this culinary treasure without the need for an ice cream maker, ensuring it is hassle-free and enjoyable for every home chef.

We are beginning to think that most regions of the world have their unique versions of ice cream, with methods and flavors that are a true reflection of the area’s food and culture. One example that we think you will love is a Kulfi Ice Cream recipe!

IMPORTANT NOTE: This recipe was improved and updated on 6/2/2024, to include functions and substitutes for key ingredients, answers to the most frequently asked questions, more Pro Chef Tips, and more Refreshing and Sweet Indian Recipes.

Table of Contents

• What is Kulfi (No Machine Indian Ice Cream)?
• Tools You Need for Making Kulfi
• Key Ingredients and Substitutes
• How to Make Kulfi
• Make Ahead & Storage Instructions
• Gemma’s Pro Chef Tips
• How is the No Machine Ice Cream Different from the Traditional Ice Cream?
• What’s the Difference Between Malai and Heavy Whipping Cream?
• Refreshing and Sweet Indian Recipes

What is Kulfi?

Kulfi is a traditional Indian frozen dessert that can be flavored with lots of different spices, nuts, and fruits.

• We have fond memories of Kulfi flavored with rose, orange, mango, saffron, and nuts like pistachios and cashews, which is all so refreshing and elegant!
• Kulfi is eggless and traditionally made by boiling milk down for many hours until it is greatly reduced, then frozen into an unchurned ice cream that is extra thick, rich and slightly chewy in texture. It is far more dense than American or English ice creams.
• With all this in mind, after trying a few different ​variations, we decided on a pistachio and cardamom Kulfi!we created a fragrant, Indian -inspired flavor that would capture the essence of traditional Kulfi, but with a quicker and easier method than boiling down milk for hours!

Tools You Need for Kulfi

• Measuring cups and measuring spoons
• Measuring jugs
• Stand mixer
• Mixing bowl
• Silicone spatula

Key Ingredients and Substitutes

• Saffron

  • Saffron adds a distinct floral flavor, aroma, and a beautiful golden color to Kulfi.
  • Alternatively, turmeric powder can add color, while rose water or a combination of ground safflower and a pinch of ground nutmeg can mimic saffron’s flavor.

• Whipping cream

  • It contributes to the creamy texture and richness of Kulfi.
  • Alternatively, you can use coconut cream. Refer to the Dairy-Free Coconut Homemade Ice Cream Recipe for the method of getting coconut cream.

• Sweetened Condensed milk

  • Condensed milk provides sweetness, creaminess, and helps in achieving a smooth texture without churning.
  • You can easily make it using our recipe for How To Make Condensed Milk. Customize it with plant-based milk if you need to.

• Vanilla extract

  • Vanilla extract adds a subtle aroma and flavor that complements other ingredients.

• Pistachio

  • Pistachios add nuttiness, texture, and a rich flavor to Kulfi.
  • Alternatively, almonds, cashews, or walnuts can provide a similar nutty taste and texture.

• Cardamom

  • Cardamom contributes a warm, aromatic, and spicy flavor that is characteristic of Indian sweet and savory dishes.
  • Alternatively, ground cinnamon or nutmeg can offer a different but equally aromatic flavor profile.

How to Make Kulfi

Infusion:

1. Put your saffron threads in a small bowl with 1 tablespoon of warm water and set aside to infuse.

Making the ice cream base:

2. In the bowl if a stand mixer fitted with a whisk atachment, whip the heavy cream on medium-high speed for 3-5 minutes, until it reaches medium-stiff peaks.
3. Turn down the speed to low and pour in the condensed milk and vanilla extract.
4. Return the speed to medium-high and whip for about 2 more minutes, or until the mixture reaches stiff peaks.
5. Switch the mixer to low and stir in the pistachios, cardamon & saffron-infused liquid until evenly distributed.

Make Ahead and Storage Instructions

Transfer to a large resealable container and freeze for at least 6 hours or overnight before scooping and serving. Store for up to 4 weeks.

Gemma’s Pro Chef Tips

• If you don’t have a stand mixer, you can make this with a large bowl and a handheld electric mixer (or even by hand with a wire whisk and a friend to help)!
• The condensed milk should be very cold. We always keep a can in the refrigerator (it takes up almost no space) so we are ready to make ice cream anytime.
• For more texture, the pistachios can be finely chopped instead of ground and garnish with dried rose petals.
• Traditional kulfi is poured into cone-shaped molds and frozen. If you would like to serve kulfi like this, whip the cream a little less stiff so it can be poured into kulfi molds, and freeze this way.
• If you love pistachios as much as we do, also try our Pistachio Gelato. It’s heavenly!

How is the No Machine Ice Cream Different from the Traditional Ice Cream?

• 2-Ingredient Ice Cream:

  • Ingredients: Typically made with just condensed milk and heavy cream.
  • Preparation: This type of ice cream is incredibly easy to make since it doesn’t require an ice cream maker to churn. You simply mix the condensed milk with whipped cream, freeze this condensed milkmixture, and you have a creamy, sweet treat.
  • Texture: It tends to be quite creamy and smooth, but may lack the airiness and density of traditional ice cream or gelato.

• Traditional Ice Cream:

  • Ingredients: Made with cream, milk, sugar, and often egg yolks.
  • Preparation: Traditional ice cream is churned in an ice cream maker, which incorporates air into the mixture, resulting in a light and fluffy texture.
  • Texture: It’s typically rich, creamy, and dense due to the higher fat content from the cream and egg yolks. Traditional ice cream tends to have a firmer texture compared to 2-ingredient ice cream.

What’s the Difference Between Malai and Heavy Whipping Cream?

• Origin:

  • Heavy Whipping Cream is a processed dairy product that is extracted from milk by centrifugation, separating the cream from the milk. It contains a milk fat content typically around 36-40%.
  • Malai is a traditional Indian dairy product that is a natural cream layer that forms on the surface of boiled, thickened milk. It is essentially the cream that rises to the top and thickens upon cooling. Malai usually contains a higher percentage of milk fat compared to regular milk but may vary depending on the milk used.

• Texture and Consistency

  • Heavy Whipping Cream has a smooth and uniform texture, making it ideal for whipping and incorporating into recipes to add richness and creaminess.
  • Malai tends to have a thicker and slightly grainy texture due to its natural formation process. It may contain milk solids and may not whip as easily.

• Usage:

  • Heavy Whipping Cream is commonly used in Western cooking and baking for making whipped cream, desserts, sauces, and soups.
  • Malai is often used in Indian cuisine to add richness and flavor to curries, desserts like kulfi or rabbi, and beverages like chai.

Refreshing and Sweet Indian Recipes

• Mango Lassi
• Indian Fruit Salad
• How To Make Indian Shrikhand
• Diwali Kaju Pista (Cashew Pistachio) Rolls

MAKE MORE ICE CREAM FLAVORS!

Get 100+ Ice Cream recipes at my Gemma’s Freezer Section Ice Cream Destination page!

IMPORTANT NOTE: This recipe was improved and updated on 6/2/2024, to include functions and substitutes for key ingredients, answers to the most frequently asked questions, more Pro Chef Tips, and more Refreshing and Sweet Indian Recipes.

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