Following my successful experiment with pistachio kulfi I started thinking about the world of possibilities for Indian ice cream. I considered turning my hand to hazelnut (too similar to pistachio) or lemon (no lemons at home) and finally settled on raspberry - primarily because I had a spare punnet in the fridge. Not only does it look pretty, it tastes fantastic - I hope you give it a whirl.
- 150 grams fresh raspberries
- 150 grams condensed milk
- 2-3 drops vanilla extract
- 75 grams whipping cream
- A few fresh raspberries
- Using a wooden spoon press the raspberries through the sieve over a suitable bowl. Scrape underneath the sieve so that nothing is wasted.
- Now add the condensed milk, and vanilla extract to the bowl and stir well.
- In a separate bowl, beat the whipping cream until it forms stiff peaks. Take care not to over beat the cream.
- 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 remaining raspberries and leave to soften prior to serving. Depending on the temperature of the room this can take anywhere from 5 to 40 minutes.