Traditional Indian Ice cream

   

A traditional Indian ice cream that does not contain any eggs. Because of this, it is best to take your kulfi from the freezer and put it into the fridge for about 10 minutes before serving, to soften slightly. For a kulfi, milk is thickened and cooked so most of the water content is driven off and it becomes very rich and thick. To eat this as a popsicle, as in the photo, stick a lolly stick in the kulfi while it is freezing but before it has fully hardened. Immerse the moulds or ramekins in hot water to turn out the kulfi, then roll them in a bowl of crushed pistachios. 

Cooling kulfi, a perfect lick on a stick!

Ingredients

• 600 ml whole milk
• 300 ml double cream
• 100 ml rose syrup
• ½ tsp ground cardamom
• petals from 2  red roses, washed, finely chopped
• 2 tbsp finely chopped pistachios

Instructions 

• 1 Bring the milk and cream to the boil in a heavy-based saucepan. Reduce the heat and simmer, stirring continuously, until the mixture has reduced to one-third of its original volume. Allow to cool.
• 2 Add the rose syrup, cardamom and rose petals to the reduced milk. Allow to cool before putting in the fridge for three hours. 
• 3 Churn the chilled milk mixture in an ice cream machine until it begins to set.Freeze for three to four hours, or until well set. Soften the kulfi  and sprinkle over the pistachios to serve.