Indian
Kulfi
Milk reduces slowly with cream, nuts, saffron, and cardamom into dense frozen kulfi with a caramelized dairy finish.
8 servings · 20 minutes prep · 75 minutes cook
Ingredients
Main
- 8 cups whole milk
- 1/2 cup sugar
- 1/4 cup heavy cream
- 1/4 cup finely chopped pistachios
- 2 tbsp finely chopped almonds
- 1/2 tsp saffron threads
- 1/2 tsp ground cardamom
- 1/8 tsp kosher salt
Directions
Method
- Bring the whole milk to a boil in a wide Dutch oven, then reduce to a steady simmer.
- Cook, scraping the sides and bottom often, until the milk is reduced to about 3 cups, 60-70 minutes.
- Stir in the granulated sugar, heavy cream, saffron, ground cardamom, and kosher salt. Simmer until the sugar dissolves and the saffron blooms, 5 minutes.
- Strain the base through a fine-mesh sieve for a smoother texture, then stir in the pistachios and blanched almonds.
- Set the pan in an ice bath and stir often until the kulfi base cools to {{temperature:40°F or colder}}, within 2 hours, keeping the nuts and milk solids suspended.
- Pour into ramekins or kulfi molds, cover, and freeze until solid, at least 8 hours.
- Unmold by dipping each ramekin briefly in warm water, or serve directly from the ramekins.
