Now that summer has well and truly hit (it took a while), we have been enjoying tasty ice-cream from Ripples Homemade (in Montreal, on St. Laurent north of Roy). After a while we seem stop experimenting with the amazing flavours (like chocolate truffle raspberry, strawberry cheesecake, ginger, green tea and tons of sorbets) and go with our favorites, like Almond kulfi- (mm cardamom), so today we’re going to make it.
Unlike Western ice creams, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard based ice-cream. This means it’s easy to make at home, no ice-cream maker or constant stirring involved.
- 300ml (10 oz) pure cream
- 300ml (10 oz) milk
- 1 1/2 tsp cardamom seeds
- 2 x 395g (11 oz) cans condensed milk
- 150g (5 oz) slivered or whole almonds, toasted, roughly chopped
Cut some strips of baking paper and line eight cups of a large muffin holed pan.
Place cream, milk and cardamom seeds in a saucepan. Bring to a simmer over medium-low heat. Remove from heat and set aside for 15 minutes to allow flavours to develop. Strain the mixture into a bowl and add condensed milk. Using a mixer, beat for 5 to 10 minutes or until it’s thick and creamy. Stir in three-quarters of the almonds. Pour mixture into prepared holes. Cover with plastic wrap. Freeze overnight to set.
Remove kulfi from freezer. Run a knife around holes flip out into bowls and serve immediately. Kulfi can be flavoured all kinds of ways- commonly rosewater syrup is poured over (you can make this using about 1/4 c water, 3 tbsp sugar and 1/2 tsp rosewater essence heated and reduced a little in a pan and allowed to cool).
Recipe adapted from: SBS Food safari
