The best thing about kulfi, Indian ice cream, is how simple it is to make. No machine is required. It's traditionally made from khoa (cooked-down milk) and flavorings and frozen in individual metal cones, but this modern interpretation uses sweetened condensed and evaporated milks and can be frozen in ice cube trays, Popsicle molds or ramekins.
As the outside melts, it combines with the crystallized interior for a wonderfully creamy-but-granular texture. If you can't find canned or frozen mango puree (available in Asian and gourmet markets), make your own by blending fresh ripe mango pulp in a blender or food processor.
Adapted from "Mangoes & Curry Leaves" by Jeffrey Alford and Naomi Duguid (Artisan, 2005).
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Ingredients
measuring cupServings: 12-18
Directions
Step 1
Combine the ingredients in a blender or food processor and blend until smooth.
Step 2
Pour into twelve 1/2-cup ramekins, 3 ice cube trays or 15 to 18 Popsicle molds, cover and transfer to the freezer. If using Popsicle molds, place a stick in each mold once it is half-frozen, or after about 45 minutes. Freeze until completely hardened, about 2 hours if in ice cube trays and a little longer in larger shapes. The kulfi keeps for 1 month in the freezer.
Step 3
If using ramekins or ice cube trays, when ready to serve, run a knife around the edges and unmold onto individual plates. (Serve 1 ramekin or 2 to 3 ice-cube-size portions per person.) Garnish with pistachios and cubed mango, if desired.
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Nutritional Facts
Per serving (based on 18)
Calories
114
Fat
3 g
Saturated Fat
2 g
Carbohydrates
19 g
Sodium
75 mg
Cholesterol
13 mg
Protein
3 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from "Mangoes & Curry Leaves" by Jeffrey Alford and Naomi Duguid (Artisan, 2005).
Tested by Joe Yonan.
Published July 5, 2007
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