BADAM/PISTA KULFI ICE CREAM
Make and share this Badam/Pista Kulfi Ice Cream recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Frozen Desserts
Time P1DT10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix all the above ingredients together in a bowl.
- Make sure eveything blends completely together well.
- Then fill this mixture either in an ice-cream tray or in kulfi cones.
- Refrigerate overnight in the frozen section of your refrigerator.
- At the time of serving the kulfi, put the cones under the flowing hot water tap for only 1-2 seconds, and with a slight jerk, remove it in the individual serving plates.
Nutrition Facts : Calories 873, Fat 56.1, SaturatedFat 34.8, Cholesterol 208.5, Sodium 300.1, Carbohydrate 82.4, Fiber 0.3, Sugar 73.4, Protein 14
KEWRA KULFI (INDIAN ICE CREAM)
One Word... YUM! Ok what in the heck is kewra essence you ask... Well Kewra Essence: Is a concentrated oil used to flavor meats, desserts, and beverages in India and Southeast Asia. You can find this in Indian and Asian shops.
Provided by - Carla -
Categories Frozen Desserts
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the milk in a large sauce pan, until it reduces to half.
- Add grounded cardamom, strands of saffron, Kewra essence, sugar& nuts.
- Boil until the milk thickens.
- Allow it to cool and then pour into an ice cream mould.
- Top with the remaining pistachio nuts and place in the freezer for 4-5 hours.
Nutrition Facts : Calories 197.6, Fat 8.2, SaturatedFat 4, Cholesterol 22.8, Sodium 79.8, Carbohydrate 25.8, Fiber 0.6, Sugar 17, Protein 6.4
CHOCOLATE KULFI (ICE CREAM)
This recipe is from The Best Ever Chocolate cookbook published by Paragon Books. "Kulfi is a delicately spiced Indian ice cream traditionally made in tube-shaped terracotta containers. Although chocolate is not an authentic ingredient, it makes the ice cream even more of a treat." Passive cooking time is the freezing time.
Provided by WaterMelon
Categories Frozen Desserts
Time 11h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat milk and cardamom pods together in a large, heavy saucepan; bring to boil, then simmer vigorously until liquid is reduced to 1/3 of original amount.
- Strain the liquid into a heat-proof bowl, discarding the cardamom, then stir in the sugar and chocolate until melted.
- Add the almonds and half of the pistachios, then leave to cool.
- Pour mixture into a large freezer-proof container, cover and freeze for at least 2 hours (or until firm), stirring every 30mins.
- Pack the kulfi into 6 yogurt pots or any freezer-proof molds/cups, cover with clingfilm and freeze for 8 hours, or until completely solid.
- To serve, dip the base of the molds briefly into hot water, then unmold kulfi onto dessert plates.
- Sprinkle with remaining pistachios and serve immediately.
Nutrition Facts : Calories 294.1, Fat 13.9, SaturatedFat 6.7, Cholesterol 34.5, Sodium 138.7, Carbohydrate 31.2, Fiber 0.6, Sugar 32.7, Protein 12.3
EASY KULFI (ICE CREAM WITHOUT AN ICE CREAM FREEZER!)
Someone was asking about kulfi on the boards awhile back; I got interested and made some myself! Found this online. It's easy and it tastes great--and the best part is that NO ice cream freezer is needed! (prep time is freezing time). It's also very cheap---I could imagine any college kid with a fridge/freezer in his dorm could make this as well! Enjoy!
Provided by spatchcock
Categories Frozen Desserts
Time 12h
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, stir together well the evaporated milk, condensed milk, cream, and optional other flavor.
- Pour into popsicle molds, Indian stainless steel kulfi molds, or even a small bowl.
- Freeze overnight.
- Remove from the molds by resting their bottoms very briefly in warm to hot water (if you do this for too long you'll have a gooey mess!).
INDIAN ICE CREAM (KULFI)
You don't need an ice cream freezer to make this, Ice cream vendors in India, have always made this without ice cream freezers. This does have to be made a day ahead. This is really good, and simple to make.
Provided by KittyKitty
Categories Frozen Desserts
Time P1DT2h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Remove labels from cans of evaporated milk and put the cans in pan with tight fitting lid. Fill the pan with water to reach three quarters up the cans.Bring to a boil, cover and simmer for 20 minutes. When cool, remove and chill cans in fridge 24 hours.
- Open cans and empty milk into a large, chilled bowl. Whisk until it doubles in quantity, then fold in whisked egg whites and confectioners' sugar.
- Gently fold in remaining ingredients, seal the bowl with plastic wrap and leave in freezer 1 hour.
- Remove the ice cream from freezer,and mix well with a fork. Transfer to a freezer container and return to the freezer for a final setting. Remove from freezer 10 minutes before serving in scoops.
Nutrition Facts : Calories 1408.2, Fat 52, SaturatedFat 16.9, Cholesterol 86.3, Sodium 361, Carbohydrate 210.5, Fiber 7.7, Sugar 162.1, Protein 36.8
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