Raspberry kulfi (Indian ice cream)

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.



Serves 2-3

Ingredients

• 150 grams fresh raspberries 
• 150 grams condensed milk
• 2-3 drops vanilla extract
• 75 grams whipping cream

To garnish (optional)

• A few fresh raspberries

Method

1. Using a wooden spoon press the raspberries through the sieve over a suitable bowl. Scrape underneath the sieve so that nothing is wasted.
2. Now add the condensed milk, and vanilla extract to the bowl and stir well.
3. In a separate bowl, beat the whipping cream until it forms stiff peaks.  Take care not to over beat the cream.
4. Fold the cream into the condensed milk mixture until it is thoroughly mixed in.
5. 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.
6. 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.
7. 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.