The moment I think about summer, ice cream comes to my mind. Along with ice cream, Kulfi was one of favorites ever since childhood days. During our summer holidays mostly we will go to my uncle’s house to spend time with cousin, and to escape from chennai heat. Well living in Seattle at times I miss the chennai weather Whenever we spend peak summer in chennai (Agni nakshtaram) Amma won’t let’s us go out in the noon. In between tv, sleep, computer games, I will wait for the bell. Yes kulfi vendor. Those days the way he unmolds the kulfi gave me lot of fascination. I never stopped demanding for a second helping. In fact at times even before finishing first I would start thinking about second.
When it comes to Ice cream Vishvak is no exception. Pistachio ice cream is one of this favorites. Recently we went to my friend’s place for dinner and after dinner we all were chit chatting and my friend said she got kulfi from Costco and asked what flavor we need. Moment I heard kulfi I was super excited. Suddenly I realized why I haven’t thought about making kulfi yet. Of late I started using lot of heavy cream - here is an ice cream without it. Frozen dessert is super addictive believe me you can’t stop with one . Well for my popsicle size I should. Cook for 25 minutes and freeze. If you are looking for no cook kulfi check out my 2 ingredients Mango kulfi. Rich and Creamy Malai Kulfi. If you are looking for Mother’s Day special creamy recipe, here is a melt-in-mouth tasty dessert. Other frozen dessert in TMF, Chocolate ice cream Mango kulfi Pista ice cream Mango ice cream Peach sorbet Strawberry frozen yogurt Banana ice cream Granitas
Ingredients: Full fat milk - 2 cup + 3/4 cup Condensed milk - 1/2 cup + 2 tbsp Milk powder - 1/3 cup Salt - pinch Cardamom powder - 1/2 tsp Saffron - 1/8 tsp Nuts - to garnish Method:
In a wide pan add milk powder and 1 cup of milk; mix well without lumps Add condensed milk to the mixture and combine well Add remaining milk, salt and cardamom powder; mix well
Cook the mixture on medium flame for around 25 minutes, stirring it occasionally and scrapping the sides. Cook till the mixture reduces to 1/2. Switch off the flame add saffron; mix well and let it cook dish completely Transfer the mixture into kulfi mold and freeze it overnight or preferably go at least 7 hours In a wide bowl add hot water and let the kulfi sit for few second and unmold; serve immediately
