People sometimes ask me whether I am of Italian origin as a result of my skin tone. Given my love of gelato (Morelli's serve the best in London) and my disdain of Indian kulfi, I sometimes wish I was. Generally kulfi is heavy, tastes of boiled milk and is served frozen solid rendering it inedible. Yuk. Or as my northern husband would say "yak" although I have yet to work out what a hirsute Himalayan bovine has to do with it.
The other day I ended up with too much whipping cream and so decided to try to create a kulfi that the ultimate ice cream snob (me) could enjoy. The results were surprisingly good - in fact I found myself eating spoonfuls of the mixture before it even got to the freezer. I don't know how authentic the recipe is (my guess would be not very) but it definitely has the texture of kulfi and Steve happily munched away without any mention of bovines - Himalayan or Alpine.
Serves 2-3 (fewer if you eat most of the mixture prior to freezing)
- 150 grams condensed milk
- 30 grams shelled, unsalted pistachios - finely chopped (but not ground as you require a little texture)
- 2-3 drops almond extract
- 2-3 drops vanilla extract
- 75 grams whipping cream
- A few shelled, unsalted pistachios - roughly chopped
- Place the condensed milk, pistachios, almond extract and vanilla extract in a mixing bowl and stir well.
- Beat the whipping cream until it forms stiff peaks. Take care not to over beat the cream.
- Now fold the cream into the condensed milk mixture until it is thoroughly mixed in.
- Pour into a mould (or several moulds) of your choice (I used an empty cream cheese tub) and place in the freezer until completely frozen - in the region of 8 hours.
- Prior to serving, remove from the freezer. Run hot (not boiling) water over the back of the mould and then empty the kulfi onto your serving plate.
- Garnish with the chopped pistachios and leave to soften prior to serving. The length of time varies depending on various factors. The first day I left it to soften was a cold, rainy day and it took around 20 minutes to get to a firm but not solid consistency. The second time it was a steamy thirty degrees and the kulfi was melting nicely within 5 minutes.