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Kulfi Recipe (No Machine Indian Ice Cream)
Indulge in Kulfi with our easy No Machine Indian Ice Cream recipe, fusing rich pistachio and cardamom flavors in a creamier, denser texture.
👥 2 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
📝 Preparation Steps
1
Put your saffron threads in a small bowl with 1 tablespoon warm water and set aside to infuse.
saffron threads1 pinch(16 fl oz/480 ml ) whipping cream, (cold)2 cups(1 Can/ 400 ml) sweetened condensed milk, (chilled)14 oz(10 oz/284 g) shelled pistachios, (toasted and ground)2 cups
2
In the bowl if a stand mixer fitted with a whisk atachment, whip the heavy cream on medium-high speed for ⏱️ 3-5 minutes, until it reaches medium-stiff peaks
3
Turn down the speed to low and pour in the condensed milk and vanilla extract.
(16 fl oz/480 ml ) whipping cream, (cold)2 cups(1 Can/ 400 ml) sweetened condensed milk, (chilled)14 ozvanilla extract1 teaspoon(10 oz/284 g) shelled pistachios, (toasted and ground)2 cups
4
Return the speed to medium-high and whip for about 2 more minutes, or until the mixture reaches stiff peaks.
5
Switch the mixer to low and stir in the pistachios, cardamon & saffron infused liquid until evenly distributed.
6
Transfer to a large resealable container and freeze at least ⏱️ 6 hours or overnight before scooping and serving. Store for up to 4 weeks.
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